Pulled Teriyaki Duck

Meanwhile, remove the confit duck legs from their packaging, place onto a baking tray, skin-side up. When hot, 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 the radishes into a small bowl and add the vinegar and sugar (see ingredients for amount). Add a pinch of salt, mix together and set aside your pickled radishes. 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). 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 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 (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 to 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 chips are cooked, remove them from the oven and add the pepper seasoning to the tray, mixing everything together.