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Pulled Teriyaki Duck

Pulled Teriyaki Duck

with Spicy Peppered Chips, Peanuts and Pickled Radishes

Street Food
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This Pulled Teriyaki Duck is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:PeanutSoya

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

700 grams

Potatoes

2 unit(s)

Confit Duck Leg

50 grams

Radish

1 sachet

Rice Vinegar

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

1 pot(s)

Black Peppercorns

25 grams

Salted Peanuts

(ContainsPeanut)

1 bunch(es)

Coriander

1 sachet

Chinese Five Spice

1 pinch

Chilli Flakes

75 grams

Teriyaki Sauce

(ContainsSoya)

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)3003 kJ
Energy (kcal)718 kcal
Fat24.4 g
of which saturates6.0 g
Carbohydrate86.8 g
of which sugars21.0 g
Protein41.2 g
Salt3.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Parchment Paper
Bowl
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When hot, roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.

2

Meanwhile, remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: The duck is cooked when piping hot throughout.

3

While everything cooks, trim and thinly slice the radishes. Pop them into a small bowl with the vinegar and sugar for the pickle (see ingredients for amount). Add a pinch of salt, mix together, then set your pickled radishes aside.
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press).
Crush the black peppercorns, then roughly chop the peanuts and coriander (stalks and all).

4

Heat a drizzle of oil in a frying pan on medium-high heat.
When hot, add the chopped pepper and stir-fry until slightly charred, 4-5 mins. Season with salt, then add the garlic, crushed peppercorns, Chinese Five Spice and a pinch of chilli flakes (add less if you don't like heat).
Stir and cook for 1-2 mins, then remove from the heat and transfer the spicy seasoning into a bowl.

5

Once the duck is cooked, transfer to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.
Pop your (now empty) frying 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 chips are cooked, remove them from the oven and add the spicy seasoning to the tray, mixing everything together.

6

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