Pulled Teriyaki Duck

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.

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).

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.

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.