This week’s Pressure Test recipe was designed by Executive Chef Peter Tempelhoff from The Greenhouse at Cellars-Hohenort, which forms part of the Liz McGrath Collection of restaurants and hotels.

The complicated dish was The complicated dish was roasted duck breast with hazelnut milk gel, confit duck pastilla and honey roasted figs. Sarel and Sue-Ann had to recreate it.

If you want to try out the recipe, here are a few tips:

1. The duck has to be pink and its skin crispy. The fat should be rendered out otherwise the duck will be fatty.
2. The fluid gel is made of milk and hazelnut has to be smooth. The milk must be heated to 80 degrees Celsius and it must not boil otherwise the Hazelnut flavour will be too strong and the ratio of milk to Carrageenan will be incorrect.
3. The pastille is a spring roll that has potato wrapped around it and it has to deep-fried until crispy and golden. If the spring roll is left open at the ends, it will absorb too much oil in the frying process.

Watch Peter introduce his dish:


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