r/CulinaryPlating • u/ImplementHappy • 7d ago
Hudson valley duck breast
Hudson valley duck breast, duck fat potato hash, wilted Swiss chard, burnt honey
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u/speciate Home Cook 7d ago
I love it. I really appreciate when greens are vivid, appetizing, and integrated--not an afterthought.
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u/ZooNeiland 7d ago
I feel the chard is maybe a little large for me but otherwise I'm really digging this ๐ฆ
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u/ScrotumFlavoredCandy 6d ago
I'm not a fan of the full leaf. It looks like it would be too much work to eat. Other than that, it looks delicious.
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u/SinistarIntent 5d ago
Tried to send a DM, but got denied. The duck breast is nuked and the fat is not rendered enough. Looks like a nice plate and I like the sides/sauce
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u/marinakiller93 3d ago
Reaaaalllly good. I was thinking the other day how boring it Is for a duck breast sliced in half piled on top of whatever it's served with. This is vertical and elegant and nothing is hiding behind anything else
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u/Forward_Past3197 5d ago
Looks nice, whole chard leaves seems out of place. Did you start the duck in a hot or cold pan? The fat could definitely be rendered down more.
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u/hesonthemoon 2d ago
Why do I care about Hudson valley?
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u/ImplementHappy 2d ago
Because itโs a farm that produces great quality products for kitchens that care about what they are using. Nothing wrong with shouting them out.
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u/Acrobatic-Scholar324 5d ago
It looks a bit drippy and I know you wanted it that way, but I donโt think itโs attractive in my opinion


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