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.