The ingredients that Sebastian Junge uses come from organic farming. He prefers to work directly with the farmers. They supply him with whole animals for his fine Nordic cuisine, which he uses from nose to tail. Young people also use vegetables from the root to the leaf. Everything on the plate, as little as possible in the bin.

This also works at home: the Christmas duck comes in two courses, as a main course and as a roast duck breast slices with lukewarm pumpkin salad as a starter. Buy an organic duck that weighs at least ten pounds and have the butcher cut it up.

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