Up the wow factor of any meal with colours that pop and make the dish nearly too beautiful to eat.

We all know that the visual appearance of your food and how it is served is the first and longest lasting impression your dining guests will notice. If the presentation of the food is bad, our brains will naturally tell us we shouldn’t eat it or that it may not be as we had expected. On the contrary, if the food presentation looks great, our brains will believe it tastes as good as it looks and our excitement will engross us in the full experience! 

The colour of the food itself is very important and has a huge impact on how we perceive a meal. A white colour for your plate is a great choice for framing your culinary creations because almost every colour of food looks good on it, making colours of the food more vibrant and the food more appealing.

Roasted French Style Duck Breast with a Herb Crust

Ingredients

350g French style duck breast 

50g Bread crumbs  

100g Potatoes   

2g Thyme    

2g Rosemary   

5g Parsley   

5g Mustard   

10g Butter   

50ml Milk  

Microgreens

Truffle oil    

Method

Step 1:  Take the bread crumbs, thyme, rosemary, parsley and place in a blender until you have a very fine power. Put to the side.

Step 2: Trim the duck breast, create a cross hatch cut on the skin, then place in a cold fry pan skin down. Gently cook the skin until golden brown, turn over to brown on the other side. Continue to turn and cook each side for about 11 minutes.

Step 3: Remove duck breast from the heat. Leaving the skin clean, brush mustard on the meat, then pour the herbs onto baking paper, place the meat onto it with the skin facing upwards, wrap the meat and place in a preheated oven at 190°C for 3 minutes.

Step 4: Remove from oven and leave to rest for 5 minutes before slicing and plating with bright seasonal berries and greens.