It’s my first week back at cooking seriously again, and I’m embracing the freedom I have now. This semester I am allowed to make up my own plating style, bring my own plates in for presentation and get extra creative.
My sauce definitely could have been smoother, as you can see in the picture above, but I was otherwise very happy with this dish!
Terrines are apparently a very, very big deal. This dish is garnished with orange and lemon zest, pea shoots and basil. I find that the Cumberland sauce tastes terrible on its own but makes some sort of sense when tasted with the duck terrine. It’s mostly Port wine, anyway.
This dish is from Aquitaine again, specifically Landes d’Armagnac.
This dish was yet another fun addition to my repertoire. The ends of the duck breast should have be trimmed prior to plating, but c’est la vie. This dish is garnished with crisp potato gaufrettes, orange segments, and duck jus with orange zest julienne.