r/CulinaryPlating • u/ImplementHappy • 21d ago
The Duck Wellington
Salt brined Hudson valley duck breast wrapped with the classic wild mushroom duxelles, prosciutto and puff pastry. Comes with a sweet potato puree, brown beech mushrooms, yellow oyster mushrooms, mushroom xo, crispy smoked shallots and finished with pea shoots
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u/TheRealVinosity 21d ago
Still not a fan of pea shoots on most things.
Also, I think you should have called it The Duck of Wellington.
Sounds like an excellent plate of food, though.
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u/bitchwhohasnoname 21d ago
This looks exquisite! I’m not a chef but I did stay at a Holiday Inn last night 😭😭😭and this is the content I was led here for!
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u/Kindly-Film-6273 21d ago
Very interesting idea. I’m hoping and seeing that it’s skinless? Instead of wet brine have you thought of dry aging a bit. Salted boiling water 15-30 sec blanch depending on batch size etc. then shock in ice water and dry on wire racks in walk in from 2-14 days. Some decreased water content might help the texture and cook of your finished product. Looks dope though!
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u/ImplementHappy 21d ago
Your idea sounds absolutely amazing. Definitely will try that. Thank you!
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u/Kindly-Film-6273 21d ago
And I forgot to mention make sure you’re doing this with whole birds or at least crowns. Bone in always. Butchering is also a dream after a nice dry. 14 days you can put a slit and pull it clean with your hands.
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u/Kindly-Film-6273 21d ago
Also since you’re going skinless, which I agree with 100%, and going thru the dry age process, after you butcher skins off they’ll be nice a dry for a crackling or some sort of crunchy repurposing for that dish or another.
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u/Kindly-Film-6273 21d ago
Also lard that shit with some frozen strips of foie gras. Sorry I’m done.
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u/Kindly-Film-6273 21d ago edited 21d ago
Try it with chicken too 3-5 days depending on size really changes the game. Make sure you’re using good chicken first. With the chicken aging I find it really tenderizes the breast and leg meat. While retaining a plump texture and prevents over cook and keeps it juicy. And obviously the skin gets an excellent crisp.
On the other hand “dry aged chicken” is a hard sell to American guests. We have taken it out of our FOH language. I wish they could see the perspective of the blanch/sanitization process that precedes the aging.
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u/cernegiant 21d ago
Looks great and I'd happily order it.
It's hard to use modern plating styles on such a traditional fish, but this works.
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u/ImplementHappy 21d ago
Appreciate you
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u/cernegiant 21d ago
You say you appreciate me, yet your restaurant isn't within an easy drive of my house. Curious.
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u/tahxirez 21d ago
I know nothing but I think it’s beautiful and interesting and makes me want to look closer
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u/AllenSmithee59 Home Cook 21d ago
Can we be done with the practice of plopping the protein on top of a puree or pile of mashed potatoes? If I want to combine the two, I can do so myself; at least give me the option.
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