One of my absolute favorites is Duck Breasts. I cook it in an iron casserole and it's easy and fast but you have to have a thermometer. I fry it pretty hard before I let it stand and cook in some water to close the pores and keep the juice.If you take the duck breast at 55 degrees so it will cook ready while you let it rest for a little while and cut it up.

I belong to those, including the French chefs, who consider serving duck breasts cooked through is a deadly sin.

Yesterday I served the duck breast with some mashed potatoes and an orange sauce.

A St: Émilion from 1976 was perfect.

If you want, you can make the orange sauce according to all the rules of art on cooked orange peels (mega tasty). But yesterday because it was Friday, it became a sauce on orange juice instead. Melt butter,pour sugar into the butter, add orange juice, tomato puree, chicken broth, salt and pepper, soya and squeeze in some garlic. Almost as good.

For starters it was a marinated salmon from the salmon shop in Falkenberg. Spicy and just to serve.

When I sit here in the cold, I just can't help but dream myself back to the last lunch in the sun.

Cinnamon soup with smoked reindeer meat. It's really good. It was so cold that I had to put my jacket under a blanket. But a glass of wine and hot soup makes everything warmer.
While I had the camera up, I had to take some pictures of our grapes that were just finished. Beautiful colors. I have a fondness for autumn's brown tones even when I paint. The grapes were both good and beautiful to look at.

Every year we have our own Nobel dinner. And so this year too. It is usually something that is a highlight of the cooking and requires many hours of preparation.

Table setting of the year
It will never be completely decided how the menu will be but a few hours it looks like this.
Pre-drink. Yellow widow with small pots filled with shrimps or salmon mousse.
Entrepreneur. Goose liver medallion with a Sautern wine.
Fish. Cod cube lying on a lace cabbage leaf swimming in a pool of freshly chopped spinach, butter, cream and some broth--salt and pepper.
Hard-fried cut bacon on top.
This one I came up with yesterday so I have no idea if it will be really good.
meat; A small piece of deer fillet with potato mousse (not mash) located in a leaf of dough with thin apple slices. Ultra-fine slices of cauliflower, broccoli and sliced cherry tomato. Three tablespoons of a really tasty sauce. Which I don't know anything about because I haven't done it yet. I have to taste it.

After a little pause.

Will there be cheeses from Möllan's cheese in Malmö.
Dessert. Glass bomb with fireworks. Of course.

Cooking at a high level and luckily I have help in the kitchen. I think it's going to be really exciting but you always have to stay away from too much of the wine if you're going to be a chef all night.

Yesterday I ate spaghetti without any major crunches.Just cooked straight upside down with some deer pansteaks with masonry in.

For the spaghetti, I had ketchup, a fantastic invention. I had the pansteaks in the freezer so they all took 20 minutes to cook.
It was delicious. Switching between complicated dishes and the very simple enhances the value of both, I think. You can also get tired of Michelin.