Duck breast with pumpkin, pickled onions and mustard
Tommy Eriksson
Högberga Gård, Stockholm
Duck breast
1 Duck breast
Boiled down roast duck power
Roasted pink
Add new root vegetables, a little star anise, green pepper, shallot vinegar and sugar, simmer with the duck power until it tastes good, season with salt and vinegar.
Doubt
Fresh pickle
Yellow Mustard Seeds
Yellow chanterelles
“1-2-3 teams”
Peel and divide the pickled onion in half,
lay out the chanterelles, add pickled onions, mustard seeds and a little “1-2-3 layer”.
Pumpkin cream
1 Butternut pumpkin
Chickpea flour
Saltz
Tabasco
Lemon
Thyme
Garlic
Divide the pumpkin, fry softly in the oven with salt, garlic and thyme
Scoop the pumpkin out of the shell and mix to a smooth cream,
season with salt and Tabasco
Take 1/3 of the cream and season with garlic, lemon and thyme.
Whisk in chickpea flour to consistency like churros
Cream Cheese-Roasted Pumpkin
Stick the pumpkin into 4cm balls
Cream
Put the pumpkin in ink, pour on cream so that it just covers, fry it softly
Cut the pumpkin into 6 cm thin slices, heat up “1-2-3 layers”
Tommy Eriksson
Högberga Gård, Stockholm
Født
1980 i Ludvika
Bosted
Årstaberg i Stockholm