Peanut Confit Duck Bao

While the duck is roasting, chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim and cut the cucumber in half lengthways, then slice it lengthways into long thin strips. 

Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

In a medium bowl, combine the rice vinegar, sambal (add less if you'd prefer things milder), olive oil for the dressing (see pantry for amount) and half the soy sauce.

Mix together and set your sambal dressing aside.

In another medium bowl, combine the peanut butter, sweet chilli, hot water (see pantry for amount) and the remaining soy sauce. 

Once cooked, transfer the duck to a board and use two forks to shred the duck as finely as you can. Discard the bones.

Stir the duck through the peanut sauce. Taste and season with salt and pepper if needed. 

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs. 

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

Meanwhile, toss the cucumber and slaw mix through the sambal dressing.