Microgreens Class

<p>Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.</p>

Nicholas Gavin

<p>While health nuts have long touted the addition of beets to chocolate cake, and haute cuisine establishments have garnished duck dishes with chocolate sauce for years, we think the beet-duck-chocolate flavor combination is still an unsung hero. Here, we complement our luscious <a href="/recipes/duck-breast-135-f-and-duck-skin-crumble">sous vide duck breast and crispy duck skin</a> with sweet <a href="/recipes/roasted-beets">roast beets</a> and slightly bitter chocolate to create an unusual—and unusually balanced—dish.</p>

Duck Breast, Beet, and Chocolate