Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). 

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

Remove the confit duck legs from their packaging. Place onto another medium baking tray, skin-side up, and season with salt and pepper.

When the oven is hot, bake the fries on the middle shelf until golden, 30-40 mins. Turn halfway through.

At the same time, roast the duck on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, combine the cucumber, sambal (add less if you'd prefer things milder), rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to macerate.

In a medium bowl, add the coleslaw mix, mayonnaise, sesame seeds and a pinch of salt. Toss to combine and set aside. 

When the duck is cooked, use two forks to shred the meat from the bones (discard the bones). Stir through the hoisin sauce.

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 2-3 mins.

When ready, transfer the bao buns to your plates. Fill with the hoisin duck.

Serve the fries, sesame slaw and smacked cucumber alongside.