Today, I’m not going to speak about the dish. It’s tasty and it’s worth of cooking at home, believe me. We are lucky to have the recipe, which you can find below.

Duck fillet with dried fruits, potatoes, vegetables and cherry sauce Recipe
Recipe Type: Meat and poultry, Main Dishes
Cuisine: Marrocan Cuisine
Ingredients
  • Duck fillet – 170 g
  • Garlic – 5 g
  • Thyme, rosemary
  • Salt, ground black pepper
  • Garnish:
  • Potato – 100 g
  • Bell pepper – 25 g
  • Black-eyed pea – 25 g
  • Olive oil – 20 g
  • Garlic
  • Salt, ground black pepper
  • Cherry sauce:
  • Red wine – 50 g
  • Fresh cherry – 50 g
  • Sugar – 15 g
  • Demi-glace – 1 tsp
  • Starch – 2 g
Instructions
  1. Wash, dry, salt and pepper duck breasts.
  2. Roast duck fillet from both sides, at the end add garlic, thyme, rosemary and cook in oven until prepared.
  3. Boil potato and cut it in wedges.
  4. Cut bell pepper into sticks, cut black-eyed peas in two parts.
  5. Roast vegetables in olive oil, add garlic, salt and pepper.
  6. To cook sauce, warm up red wine, add cherry without stones, sugar, demi-glace, boil down the sauce and mix it with blende.
  7. Then add starch until thick enough.
  8. Lay out vegetable on a deep dish.
  9. Put pieces of duck fillet on the vegetables, pour the sauce circle-wise.
  10. Decorate with a bunch of dried fruits (previously boiled in red wine with sugar).

Today, I want to tell, how I took a picture of its creator. Of this charismatic Chef.

Duck fillet with dried fruits, potatoes, vegetables and cherry sauce-2

An attentive reader of my blog knows that I use two light sources for almost all of my shootings. To be more precise, I use as a rule one source, sometimes two, and very rarely more.

And now, let’s imagine a dark restaurant with intimate atmosphere and with no natural light at all. And there’s one more big problem: there are no free sockets. Only two of them are available, somewhere over there, under the stairs.

‘Great! – my thought was. – How will I shoot Sergei?’

The decision took long time. Really long. At first I tortured chef a bit, trying to seat him somewhere near the stair. But I wasn’t satisfied with a strange pattern of that place and constant Brownian motion of customers in this one of the most popular Kyiv restaurants.

Then I decided to put him near a bar counter, with those beautiful lanterns in the background, then I took hookah from one of the customers and decided to use only backlight that made smoke look nice.

And what about the Chef? Let him be mysterious. It’s far better than to be shot crooked under the stairs.

Duck fillet with dried fruits, potatoes, vegetables and cherry sauce-3