For the Duck Confit

1. Season the duck legs generously with salt.
2. Preheat an oven dish in the oven at 120°C (250°F) for 15 minutes.
3. Add some olive oil to cover the bottom of the oven dish.
4. Pat the duck legs dry with paper towels and place them in the oven dish. Add the rest of the olive oil, ensuring the duck legs are fully submerged.
5. Add chili peppers, sage, thyme, rosemary, garlic cloves, juniper berries (if using), and black peppercorns. Make sure they are submerged as well.
6. Bake at 120°C (250°F) for 2 hours.
7. Shred the duck meat (not too finely).

For the Bell Peppers

1. Heat 3 tbsp of the confit olive oil in a frying pan.
2. Fry the onion for a few minutes until it starts to caramelize.
3. Add the mushrooms and cook until they reduce in size.
4. Stir in the chopped sage and season with salt and black pepper.
5. Add one of the mild chili peppers from the confit and the garlic cloves to the pan. Let them fry for a few minutes, stirring occasionally.
6. Add the shredded duck meat and mix.
7. Boil the pasta in salted water for half the recommended cooking time, then mix it with the duck and mushroom mixture. Stir in a little bit of the cheese.
8. Cut off the tops of the bell peppers and remove the cores. Keep the tops, as they can help balance the bell peppers if they don’t sit straight.
9. Rub the bell peppers with olive oil.
10. Precook the bell peppers in the oven at 175°C (350°F) for 10 minutes.
11. Pour out any liquid from the bell peppers and fill them with the duck mixture. Bake at 175°C (350°F) for 10-15 minutes.
12. Top with the remaining cheese and bake at 200°C (400°F) for 5-10 minutes, until the cheese is melted and golden.
13. Garnish with chopped parsley and enjoy!