I broke down a full chicken, roasted and reduced the bones from stock to jus, dry brined a breast and thigh for 24 hours, blended the thigh with mirepoix and crimini mushrooms, stuffed that into the breast, and seared it in the smaltz that was rendered while making the jus.
While the ballotine finished in the oven, I made my carrot puree and finished the jus with butter, thyme, and shallots. Plated with some micro greens.
You are really showcasing your presentation game. You have a great sense of balance. Even when you weren’t involving as much coloration, your dishes have always felt very thoughtful and poised–both in terms of flavor/textural choices and visual arrangement. Bravo!
I would consider plating the microgreens on the protein rather than in the sauce–it breaks the circularity (and risks soggy greens). And you over-poured the jus by just a teaspoon or so it looks like, but this is high-caliber work all around.