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Plating Food #15 | The Duck |

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Plating techniques and mise en place playlist = goo.gl/ya5Ni5

Duck breast served with plum poached, sauce, foam and powdered; crystallised rhubarb and ginger; kiwi and baby sorrel leaves.

Plate food like a professional michelin star, fine dining chef.
Plating techniques from michelin star, fine dining chefs.
Presentation of food like a michelin star, fine dining chef

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Written by The Chef's Circle

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