Pulled Teriyaki Duck
with Spicy Chips, Peanuts and Pickled Red Onion
Inspired by some of the world's most popular street food, this tasty Pulled Teriyaki Duck is perfect for a casual sharing-style dinner.
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 war 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.
Ingredients
700 grams
Potatoes
2 unit(s)
Confit Duck Legs
½ unit(s)
Red Onion
15 milliliter(s)
Rice Vinegar
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 sachet(s)
Chinese Five Spice
75 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
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.
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.
Share the spicy chips between your plates and top with the teriyaki duck.
Scatter over the pickled onion and peanuts, then tuck in.
Enjoy!
