had some extra time at work today, so i figured id try some stuff out. i made beef and mushroom stuffed frenched chicken leg, swirled white and sweet potato duchess in a puff pastry (made) shell, and a balsamic reduction sauce. the carrots were blanched in the sauce while it was reducing.
plated another way:
i tried plating a third way as well, but that one failed and looked like crap, so im not even gonna post it. pretty happy with these two, although theres room for improvement.
the food came out great, except the chicken shrank because someone turned down the oven on me. the carrots were a little acidic for my taste (i hadnt sweetened the sauce yet when i blanched them) but other liked them. (i made a few extra plates for others.)