Le Cordon Bleu Intermediate: Salmis de Canard/Roast Duck “Salmis”

So I skipped the lesson 6 recipe because the presentation was kind of hideous 😛

But this recipe was pretty good!  The duck was slightly overcooked and the duck leg should’ve been pointing the other way (for aesthetic purposes), but other than that, everything else was well done.  I even turned a mushroom, but the chef didn’t notice 😦

Salmis de Canard

Salmis de Canard

Still need to work on my plating skills, but for me, quite honestly, I’m more worried about the doneness of the meat and the taste of the sauce.





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