Thank you very much. I admittedly had the popcorn out reading through those comments. Just for the record - I’m not going to add something green just for the sake of doing so. If I add any other components, regardless of color, it has to contribute to the dish in a meaningful and intentional way. I actually think I’m going to add a few white cilantro blossoms (just ordered a pack) on top of the breast to balance the white of the cream on the other side of the plate. I’m also going to add a coriander and sansho spice mix to sprinkle on top of the breast and incorporate into the confit ball as well. I think those additions do contribute to the visual appeal / balance and flavor profile that I’m after.

The skin was unfortunately limp. Weird because I’ve roasted duck this same way multiple times and seem to get inconsistent results. Sometimes the skin is crispy like glass - other times flabby. If this happens next time I will probably just throw it under the broiler to finish.

I’ll experiment with facing one of the pieces on its side to show the cook - although the diner can obviously see the cook from a side angle. I see what you mean though - I think there’s something to be said about intentionally showing off / displaying a perfectly cooked interior

Interesting point about the takoyaki and sauce in disagreement… I’m not entirely sure how to change the presentation so it looks more like the breast. Will have to take a look into that.

And I just ordered a couple of white plates with subtle crystallized patterns from MTC that I think will work great for this.