Wooden serving platter with 6 compartment


This type is available in smaller (usually with 2 compartments) and large sizes also (usually 40-70 cm long and with 3, 4, 5 compartments). These are primarily suitable for serving, or the smaller products in this category may be suitable for special, occasional table settings when the dishes are served separately for each person. The interesting thing about this bowl is that we can place several dishes on one side at a time, thus providing a more elegant look for the food served.

Length: 675mm
Width: 295mm
Height: 27mm
Weight: 2kg


Rectangular wooden plate, with diagonally rounded sides, 6 compartments diagonally separated, diagonally placed square handles on the sides, perfect for serving three types of food, but also suitable for serving food compositions.

Size: 675*295 mm
Weight: 2000 gr

This wooden bowl evokes the flavors of set tables in hunting lodges in the woods, on which any meat dish can be properly served on a rich bed of vegetables.

Inspiration - what to serve in the bowl:

Sour-Cherry-Stuffed Duck Breasts with Thyme


  • Four 1- to 1 1/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 1 cup dried sour cherries (6 ounces)
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1/4 cup finely chopped parsley
  • 1 1/2 tablespoons chopped fresh thyme
  • Freshly ground pepper


Step 1
Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.

Step 2
Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.

Step 3
Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.

Step 4
Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.

Step 5
Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118° to 120°. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the kitchen twine. Thinly slice the roasts crosswise and serve.

Weight 2 kg
Dimensions 675 × 295 × 27 mm


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