the name of my creation dish is rotissez le canard with orange gastrique sauce, served with fusion pilaf rice, sauteed asparagus in le gras de canard and braised cabbage. [8/2/2010]
it was a hectic day! ppl keep taking all d duck's breast.. till there's lil' left! i was about to change my menu dat day but was lucky enuff to get a piece of a duck's breast.. lol~
started off with briefing on how to make our dishes better by our lecturer.. then proceed to collecting our ingredients.. ingredients.. i dono y majority of d ppl in my class hafta collect A LOT OF ingredients juz for one pax.. they took like wat... ingredients for 8 pax??! like.. wth~ =.=" so we kinda ran out of many things dat day.. coz evry1 so 'kiasu'..
ovreall.. i think i overdid my duck's breast.. but d marination was good.. the pilaf was good too.. juz dat i shud have removed d cinnamon stick earlier.. my pilaf was a bit spicy~
bout d cabbage.. i asked d chef how to rectify it.. he said acidity helps to preserve d purple color of d cabbage.. hm.. i shall look into that.. but i wont use any alcohol based vinegars.. maybe use normal vinegar and lemon perhaps.. :)
anyways.. dats all for now.. i'll try to keep dis blog updated.. m kinda bz nowadays.. but no worries.. i will update it~ :)
till then.. AU REVOIR!
-naddo-
