Spiced Duck Breast
Chive Spätzle, Green Chickpeas, Green Apple Kosho Vinaigrette, Nasturtium Purée, Micro Iceplant
Chef Stephen Gillanders of Valhalla | Chicago, IL
“This dish is inspired by nasturtiums, allowing their pepperiness and florality to take center stage. The remaining components are reverse-engineered to highlight those nasturtium flavors. The spice marinade complements the Fresh Origins nasturtium purée, adding brightness and caramelized spice flavors. The farmer's spätzle highlights the vegetable flavors of the nasturtium greens and takes full advantage of the refreshing, succulent nature of the Fresh Origins micro iceplant. I am a huge fan of using these microgreens not only for their beauty but also for their flavors. Oftentimes, these microgreens and flowers are overlooked for their depth of flavor and are simply used as pretty garnishes. In reality, their flavors and textures add significantly to dishes on a much deeper level, while also providing a stunning presentation.” — Chef Stephen Gillanders
Adapted by StarChefs | July 2026 | Photo: Brad Danner
INGREDIENTS
Green Apple Kosho:
400 grams green jalapeños, seeds and veins intact, cut into ½-inch rondelles
400 grams green jalapeños, seeds and veins removed, cut into ½-inch rondelles
200 grams skin-on green apples, cored, cut into ½-inch pieces
80 grams kosher salt
10 grams lime zest
5 grams citric acid
8 grams grapefruit zest
Green Apple Kosho Vinaigrette:
325 grams trimmed spring onions
150 grams olive oil
65 grams scallion whites, cut into ¼-inch pieces
23 grams kosher salt
1½ grams lime peel, pith removed
1 gram green Thai chiles
8 grams agar-agar
85 grams lime juice
80 grams rice vinegar
½ gram guar gum
Nasturtium Purée:
15 grams red Fresno chiles, charred, peeled, stemmed
9 grams orange and red nasturtiums, stemmed
¼ gram saffron threads
Chive Spätzle:
515 grams whole milk
230 grams chopped chives
11 eggs
30 grams kosher salt
1.19 kilograms all-purpose flour, sifted
Crushed Pea Mix:
300 grams baby sweet peas, blanched, frozen
12 grams jalapeños, seeded, chopped
3 grams thyme leaves
2 grams kosher salt
Spice Marinade:
200 grams molasses
64 grams tamari
40 grams Sherry vinegar
40 grams ground black peppercorns, toasted
24 grams ground coriander
12 grams ground star anise, toasted
12 grams ground cumin, toasted
8 grams ground fennel seeds
8 grams ground sumac
5 grams sesame oil
4 grams ground Mexican oregano
3 grams ground black cardamom seeds
2 grams garlic paste
To Assemble and Serve:
Yield: 1 serving
15 grams green chickpeas, blanched, shocked
30 grams butter
1 duck breast
Kosher salt
Neutral oil
4 Fresh Origins Nasturtium Flower Petals
5 Fresh Origins Micro Iceplant
5 Fresh Origins Micro Nasturtium Leaves
Flaky salt
METHOD
For the Green Apple Kosho:
In a blender, purée jalapeños, apples, salt, lime zest, and citric acid until smooth. Transfer to a nonreactive container. Cover with 2 layers plastic wrap, ensuring container is tightly sealed. Let sit 24 hours at room temperature. The next day, transfer ferment to a fine mesh sieve and let drain 30 minutes. Once drained, transfer to a mixing bowl and stir in grapefruit zest. Transfer to an airtight container and refrigerate.
For the Green Apple Kosho Vinaigrette:
In a saucepan over low heat, combine spring onions, oil, scallion whites, 9 grams salt, lime peels, and chiles. Cook until alliums are soft and translucent. Transfer to a hotel pan and refrigerate until cooled. In a small saucepan, whisk together agar-agar and 250 grams filtered water. Bring to a simmer and cook 1 minute. Remove from heat and whisk in lime juice, vinegar, guar gum, remaining salt, and 20 grams Green Apple Kosho. Pour into a hotel pan and refrigerate until set. Once set, break into pieces and transfer to a blender. Purée until smooth. Transfer to an airtight container and refrigerate.
For the Nasturtium Purée:
In a blender, combine all ingredients and 275 grams Green Apple Kosho Vinaigrette. Blend until smooth. Pass through a fine mesh sieve into a nonreactive container. Refrigerate.
For the Chive Spätzle:
In a blender, combine milk and chives. Blend until smooth and bright green. Transfer to a mixing bowl set over an ice bath and cool. Once cooled, add eggs to blender and pulse to break up. Add eggs to chilled milk-chive mixture and whisk to combine. In the bowl of a stand mixer fitted with a paddle, combine flour and salt. Mix on low speed. With the machine running on low speed, slowly add milk-chive-egg mixture. Mix until fully incorporated. Increase speed to medium-high and beat 2 to 3 minutes, until gluten has formed and batter is smooth and elastic. Let sit 2 hours at room temperature. Bring a pot of water to a simmer. Pass batter through a perforated hotel pan into simmering water. Cook 45 seconds. Transfer to ice water to shock. Drain and set aside.
For the Crushed Pea Mix:
In a food processor, pulse peas until coarse and mash-like. Transfer to a mixing bowl with remaining ingredients. Mix to combine. Set aside.
For the Spice Marinade:
In a mixing bowl, combine all ingredients. Set aside.
To Assemble and Serve:
In a small sauté pan over medium heat, combine ½ cup Chive Spätzle, 2 tablespoons Crushed Pea Mix, green chickpeas, butter, and 2 tablespoons water. Cook until hot. Season with kosher salt. Reduce heat and keep warm. On a clean work surface, pat duck breast skin dry and generously season with kosher salt. Transfer to a sauté pan over medium heat, skin-side down, with oil. Render until skin has released all fat. Remove duck from pan and coat with 50 grams Spice Marinade. Place duck, skin-side down, in salamander and cook until marinade is caramelized. Flip and continue to cook until internal temperature reaches 130°F. Let rest. Slice duck to desired thickness. Set aside. On the left side of warm serving plate, spoon warmed Chive Spätzle mixture into a loose pile. Shingle sliced duck on the right side of plate. Place 1 tablespoon Nasturtium Purée next to duck. Garnish duck with Fresh Origins Nasturtium Flower Petals. Garnish Chive Spätzle with Fresh Origins Micro Iceplant and Fresh Origins Micro Nasturtium Leaves. Finish with flaky salt.
