I was happy to learn that presentation was going to be a technique for a theme! One of the things I’ve been working on is presentation, but it is really hard to do when you just cook for yourself. I try to work on it for the weekly challenges or if I do have people coming over.
I did a roasted duck breast on a bed of sauteed kale. I think I over cooked the duck it bit, it was my first time working with it and trying to render out the fat to use for the kale. Besides that, I thought it turned out fantastic =p and looked delicious! I got to supreme an orange (the slices of orange you see on top) which I’ve never done and was easier than I thought!
Nothing much to the duck, just a little salt and pepper. I had it on a low heat on the skin side to render out the fat. That kept going for about 30 minutes while I prepped everything else.
A different angle.
The kale was just chopped and sauteed in some garlic and the rendered duck fat. After the duck was seared, I put it into the oven at 350 for 10 minutes (this was probably too long). As it roasted, I combined shallots, red wine, chicken stock, thyme, orange pulp, and the juice of one orange in the searing pan and let the liquid reduce. Let the duck rest for a short bit, and then combine it all together!