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: Ensure the duck is piping hot throughout.

While everything cooks, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can. Pop it into a small bowl with the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together, then set your pickled onion aside.

Halve the bell 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 peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the chopped pepper and stir-fry until slightly charred, 4-5 mins. Season with salt and pepper, then add the garlic and Chinese Five Spice (add less if you'd prefer things milder).

Stir and cook for 1-2 mins, then remove from the heat and transfer the spicy seasoning to 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 shredded 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 (as much as you'd like) to the baking tray, mixing everything together.