Delicious balance of flavours
For 2 people
2 confit duck leg
1 tablespoon rice vinegar
1 bell pepper
1 spring onion
1 garlic clove
1 teaspoon black peppercorns
25g salted peanuts
1 bunch coriander (or parsley)
1 teaspoon chinese 5 spices
1 pinch chilli flakes
75 g Teriyaki sauce
½ teaspoon sugar
Preheat your oven to 200°C. Place the confit duck legs onto a baking tray, skin-side up. Roast on the middle shelf of your oven until the duck skin is crispy, 25-30 mins.
Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips (no need to peel). Pop the chips onto a large, low-sided, wide baking tray. Drizzle with oil, season with salt, then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
Trim and thinly slice the radishes. Pop the radishes into a small bowl and add the vinegar and the sugar. Add a pinch of salt, mix together and set aside.
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 press the garlic. Put the peppercorn in a sealed freezing bag. Crush them with the back of a rolling pin. Chop the peanuts and the coriander with stalks.
Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the bell pepper and stir-fry until slightly charred, 4-5 mins. Season with salt then add the garlic, spring onion, crushed peppercorns, Chinese five spices and a pinch of chilli flakes. Stir and cook for 1-2 mins, then remove from the heat and pop the mixture into a bowl.
Once the duck is ready, remove it from the oven. 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 mixture to the tray, mixing everything together.
Divide the chips between your plates and top with the duck. Scatter over the pickled radishes, coriander and peanuts. Enjoy!