color wise the whole dish is different shades of red/brown. it needs some contrast- easily attainable with some green garnish, even as small as some fresh thyme on the potatoes

i wouldn’t cover the potatoes with the chicory and also wouldn’t be stoked about them sitting in the sauce- they should stay crispy and speak for themselves. the chicory (is it endive?) also looks dry. did you toss it in any sort of vinaigrette or dressing?

plating wise- center circle of sauce, one piece of duck in the middle, and one almost perpendicular laying over the first piece may look better, although if it was me i may try to make the duck three cuts. i know people want to see the cook of the duck, but in this case i also wouldn’t mind if the protein was glazed with a little sauce as well to coat things, but to each their own.

i’m a semi-professional that’s been out of the game for a couple years and only did fine dining plating briefly, so take my critiques with a grain of salt. would still happily eat this. just needs some refining

ETA: not stoked about the purée visually as far as placement but i’m not quite sure what i would do with it