A large flat plate offers ample space for creative presentation. This dish features duck meat, pineapple, cherry tomatoes, and other ingredients, with a unique twist. Instead of discarding the pineapple top, it is sliced at an angle to create a small base, serving as a stand for the grilled duck skewers. This clever idea adds an eye-catching element to the dish, instantly showcasing its tropical flair with great effect.
Ingredients: duck, pineapple, cherry tomatoes, etc.
Method: Cut the duck into cubes and grill until cooked. Thread the duck pieces onto skewers, alternating with cherry tomatoes and pineapple chunks at both ends. Slice off a piece of the pineapple's top, including the leaves, to use as a base for presenting the duck skewers.
Scene 1: Repurposing leftover ingredients for creative plating
Plating Method
① Cut off the top of the pineapple, leaving the leaves intact, and trim a small flat piece from the base. Place it in the upper left corner of the plate, with the leaves pointing outward to avoid injuring anyone.
② Skewer two fruit and duck meat kebabs and insert them into the pineapple top.
③ Drizzle cherry sauce along the bottom of the plate. Use the back of a spoon to gently spread the sauce into a casual curve. Scoop out whole cherries from the sauce and place one at the start of the line as a focal point.
④ Arrange sides like bamboo shoots, red peppers, and broccoli in the upper right corner of the plate, stacking them into a triangle shape. Ensure the sides stay neatly piled rather than scattered across the plate.
⑤ Finally, place a mint leaf at the top of the stacked sides to add a refreshing touch to the dish.
Plating Tip: For beginners attempting sauce decoration, drop about half a spoonful of sauce in a 45-degree angle line (adding too much at once can lead to mistakes). Then, using the back of the spoon at a 90-degree angle, drag the sauce to create an elegant line.
Scene 2: Incorporating Layered Skewered Presentation with Background Color Variation
Since the cherry-glazed duck skewers have a longer shape, they pair well with elongated plates for presentation. When plating skewered dishes, besides varying the placement, you can also experiment with overlapping or stacking arrangements. Additionally, if the dish includes sauce, you can use a brush to apply it across the plate, creating a background color that adds depth and visual interest.
Plating Method
①Dip a brush in the sauce, then brush a horizontal line across the center of the plate.
②The width of the line should take up about half of the plate.
③Place the roasted duck skewers with the heads facing left, stacking them in the center of the plate in a crossed pattern, with the tails spread apart.
④Drizzle sauce over the skewers, and arrange whole cherries, broccoli, king oyster mushrooms, and radish leaves in the gaps near the tail ends of the skewers, creating a balanced and stable look on the right side.
Plating tip: For this type of rectangular plate, you can establish a focal point. Here, the right side is chosen as the focal point, with the sauce brushed from right to left. The garnishes are placed on the right side to create a sense of heaviness that gradually lightens. The crossing point of the cherry and duck skewers acts as a visual focus, giving the dish a dynamic, forward-moving feel.
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