HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLoaded Pulled TeriQuacki Duck
Loaded Pulled TeriQuacki Duck

Loaded Pulled TeriQuacki Duck

with Salt and Pepper Wedges

Street Food
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This Loaded Pulled TeriQuacki Duck is bursting full of luxury flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Confit Duck Leg

700 grams


50 grams


1 sachet

Rice Vinegar

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 sachet

Black Peppercorns

25 grams

Salted Peanuts


1 bunch(es)


1 sachet

Chinese Five Spice

1 pinch

Chilli Flakes

75 grams

Teriyaki Sauce


Not included in your delivery

½ tsp

Sugar for the Pickle

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3013 kJ
Energy (kcal)720 kcal
Fat25.0 g
of which saturates6.0 g
Carbohydrate85 g
of which sugars18.0 g
Protein43 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Measuring Spoons
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Remove the confit duck legs from their packaging, place onto a baking tray, skin-side up, and drizzle with a little oil. When hot, roast on the middle shelf of your oven until the duck skin is crispy, 25-30 mins.


Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide wedges (no need to peel). Pop the wedges onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt, then toss to coat. Spread out in a single layer and, when hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through. TIP: Use two baking trays if necessary - you want the wedges nicely spread out.


While everything cooks, trim and thinly slice the radishes. Pop the radishes into a small bowl and add the vinegar and the sugar (see ingredients for amount). Add a pinch of salt, mix together and set aside. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Bash the sachets of peppercorns and peanuts with the back of a pan until crushed. Roughly chop the coriander (stalks and all).


Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the bell pepper and stir-fry until slightly charred, 4-5 mins. Season with salt then add the garlic, spring onion, crushed peppercorns, Chinese five spice and a pinch of chilli flakes (careful, they're hot). Stir and cook for 1-2 mins, then remove from the heat and pop the mixture into a bowl.


Once the duck is ready, remove it from the oven and use two forks to pull the meat off the bone and shred finely. Discard the bone. Pop your pan back on medium heat and add the duck and teriyaki sauce. Stir together and cook until piping hot, 1-2 mins. Remove from the heat. Once the wedges are cooked, remove them from the oven and add the pepper mixture to the tray, mixing everything together.


Divide the wedges between your plates and top with the duck. Scatter over the pickled radishes, coriander and peanuts then tuck in. Enjoy!