At last i have come out with my menu which is
Roasted Duck Breast with Gastrique sauce, braised cabbage, mushroom saute , boil asparagus and accompanied with Pilaf Rice
Duck:
I manage to debone the whole duck. =D *weeeee* Me and yinying share the duck breast.
I marinate with salt and pepper..a lots of salt cause chef say need to get rid of the duck smell so i kinda of put too much of salt.. i score the the skin and sear with oil later on i put in oven for about 7 to 9 minute. Rest the duck before slice it.
Gastrique Sauce :
Just caramelized the sugar like doing flambe after that add orange juice to reduce it.I taught is easy but not really because the sauce should like like a bit thick but not too thick but mine was too watery.
Braised Cabbage :
I julienne the cabbage and let it simmer in the white wine vinegar.Than cover with aluminum foil and it goes into the oven again.Need to be careful as the cabbage color will turn.
Mushroom saute and boil asparagus :
Nothing much just normal saute and boil asparagus.
Pilaf Rice :
I saute onion , celery and carrot first.Before that i dice the celery and carrot. After saute add in rice and chicken stock and cover with aluminum foil and finish up in the oven.The reason why i ass carrot in it is because rice color is dull i add carrot it will bring some color to the rice.
This is the outcome of my duckie dish
I manage to debone the whole duck. =D *weeeee* Me and yinying share the duck breast.
I marinate with salt and pepper..a lots of salt cause chef say need to get rid of the duck smell so i kinda of put too much of salt.. i score the the skin and sear with oil later on i put in oven for about 7 to 9 minute. Rest the duck before slice it.
Gastrique Sauce :
Just caramelized the sugar like doing flambe after that add orange juice to reduce it.I taught is easy but not really because the sauce should like like a bit thick but not too thick but mine was too watery.
Braised Cabbage :
I julienne the cabbage and let it simmer in the white wine vinegar.Than cover with aluminum foil and it goes into the oven again.Need to be careful as the cabbage color will turn.
Mushroom saute and boil asparagus :
Nothing much just normal saute and boil asparagus.
Pilaf Rice :
I saute onion , celery and carrot first.Before that i dice the celery and carrot. After saute add in rice and chicken stock and cover with aluminum foil and finish up in the oven.The reason why i ass carrot in it is because rice color is dull i add carrot it will bring some color to the rice.
This is the outcome of my duckie dish
Chef's comment:
Super big portion for rice.Do not serve asparagus stalk next time because is not presentable. Overall the idea was ok and need more improvement. Duck is salty.
Me:
Duck is salty..i know..cabbage color is still there..sauce not thick enough..
Yinying's dish :
Comment :
One if the best presentation of the day. Need more vegetables. The orange skin should cook a bit like cook in sugar caramelize to let it shine. Duck is medium raw and salty. Sorry Yinying =(
Charlie's dish :
Comment :
Okra is too dried..Pilaf rice obviously is not cook. Sauce not enough for mango. Anyway good try =)
Foo Haw's dish :
Comment:
Duck quite dry and no sauce for the duck. For me is a good idea thou the saute vege put on top of the mushroom. Portion of rice is too big. Thank me because that is my rice due to his rice not yet cook . Good presentation thou =)
Anson's dish :
Comment :
Duck need to be slices. Some how like what chef"s said ONE MALAYSIA..too crowded. Some how i feel like flooded..sorry.
Janet's dish :
Comment :
First impression is crowded. Is going to flood out from the plate. Risotto not cook. I like the color combination.
Chia Chia's dish :
Comment :
Obviously portion is super big. Color is nice =) . Rice is good not overcook or undercook. However should not serve the whole duck thigh because is too huge.
Carmen's dish :
Comment :
Portion is huge. Asparagus not fresh and need more color on presentation. Idea was there ..Good try thou .
Syafiq's dish:
Comment :
Duck too many slices. Sauce color too dark and very thick. ONE MALAYSIA to crowded. Portion wise is too huge.
BHD 34 OB Group 6
well done all soon-to-be chef!
ReplyDeleteWell KW, I stumbled upon your blog and really really waiting for the day that I can taste of what's your best!
All the best and ya, you're linked at my site :)