Menu 2: QUAK QUAK!!

Okay, this is our second class, and our menu so happened to be DUCK!!
I just thought of something useful of this blog rather than input personal stuff...
Might be useful to some...
DUCK TIPS:
1) Always serve Medium - hence inner temperature is roughly 60-65ºC
2) Always cut diagonal 45º and slice 45º this will make a big difference on the texture of the duck breast when consuming it.. also it is more presentable
3) There seems to be some miss understanding among students of what is gastrique sauce... gastrique sauce is reduction of vinegar and stocks... additional of citrus jus are variations with different names. Tada!!

p.s. sorry for taking the picture late to some guys.. i was late myself... only 1 stove working with a terrible oven and poor time management...my bad!

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Cons:
§ Duck looks dry (try brushing it with oil, it shines and moists the dish)
§ Try to lay the asparagus at the bottom instead the top (it will be less messy but make sure we can see the tip of the asparagus, but if u insist on putting, i think 1 should do since its a garnish, if not garnish, then put in below)

Pros:
§ I imagine this is quite professionally done
§ colourful
§ Good use of ingredients
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Cons:
§ Risotto is very dry :(
§ Risotto colur not tempting :(
§ The asparagus seems to be more striking than the main dish
§ Vege portion is a little too big (but i think its because i took the picture late)

Pros:
§ Simple yet presentable

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Cons:
§ Your balls are not tempting :(
§ Should show some meat colour (present it slanting a little bit)
§ The sauce is still watery

Pros:
§ I like your "Unique Ball" Idea
§ Simple yet presentable

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Cons:
§ Poor choices of colour
§ Need to improve on how to slice asparagus skin (looks like squarish)

Pros:
§ The sauce texture looks tempting
§ Simple yet presentable

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Cons:
§ Presentation look like Inter-Galactic Space War
§ Asparagus presentation looks unnatural
§ Extreamly Oily jus in shooter glass (probably to fuel the starships)
§ Poor colour combinations
§ Sauces are not properly displayed (looks like explosion of fighters)

Pros:
§ Good Effort in wrapping but color is bad
§ Feel like watching and eating ANIME

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Cons:
§ Try coat carrots with little oil herbs
§ Risotto looks a little undercook and dry
§ Duck look overcook
§ Everything is too congested in the middle
§ Wait... is that curry leave as presentation?

Pros:
§ Overall is Presentable

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Cons:
§ Western Nasi Briyani.....with duck

Pros:
§ Presentable and great money for Steven's Corner and Murni

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Cons:
§ Risotto is way too sticky and not tempting
§ There are two sauces on the plate for 1 cooking method
§ Plating is messy
§ Poor colour contras

Pros:
§ Chef Sauji tried it

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Cons:
§ The garnishing will be better if in between orange and duck
§ Tip of asparagus is slightly over cook

Pros:
§ Best Presentation AWARD!!
§ Neat and Tidy!
§ Great Effort

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Cons:
§ What Happened to your duck?
§ Sauce not bright
§ Too much Starch (Starchy Tower of Pisa)
§ Height is for main course not starch items
§ Poor Choices of colour
§ PLate was not cleaned of debris

Pros:
§ Still thinking...

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Cons:
§ From your website, i sense the taste will be a little oily to the tongue, but cabbage save your life
§ Garnish stalk is too long at the bottom
§ Try not to serve just one mushroom and one carrot

Pros:
§ Great effort in wrapping the starch
§ Sauce is well presented

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Cons:
§ It makes more sense if you place the foam at the braised red cabbage
§ Is that a diamond shape carrot (you watched alice in wonderland leh)?

Pros:
§ 1st Runner-up for Presentation (could have been no.1 lor)
§ Sauce Presentation is the best

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Cons:
§ One part colourful, One part dull (opportunity costs)
§ Doneness is slightly overcook
§ Volcanic Idea (with larva at the side)

Pros:
§ Great Effort
§ Good Plating
§ Involve many cooking techniques

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So after taking all the pictures of your plate... i finally came to realise i did not took mine... HAHAHHAA!!!
heres my self-evalutaion...
Cons:
§ poor choice of colour
§ Risotto is salty
§ Red cabbage should be darker (according to Chef Sauji)

Pros:
§ Presentable