Begin by shredding the duck confit and ensuring the roasted red peppers are well-drained and chopped. Pat them dry with a paper towel.

In a large mixing bowl, combine the shredded duck confit, chopped roasted red peppers, egg, starch, and a pinch of salt and pepper. Stir until evenly incorporated.

In a deep frying pan, heat enough oil to reach about half an inch deep until shimmering, around 350°F.

Form the batter into small fritters, about the size of a tablespoon, and carefully place them in the heated oil. Fry for 3-4 minutes on each side until golden brown.

Once golden brown, remove the fritters and drain on a plate lined with paper towels.