Loaded Pulled TeriQuacki Duck

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.