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1
Preheat the oven to 400F (200C).
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2
Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan.
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3
Stir together the honey and the vinegar and brush some over the duck.
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4
Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture.
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5
Cool.
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6
With a sharp knife, remove the skin from each side of the breast and cut into thin slivers.
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7
Remove the meat from each side of the breast and cut it into thin slivers.
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8
Combine the slivers of skin and the slivers of duck, reserve 1 cup.
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9
The remainder of the duck can be saved for another use.
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10
In a small bowl, blend together the dressing ingredients and set aside.
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11
In a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450 F. Carefully, add mai fun noodles, in a few seconds they will puff.
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12
Turn carefully with a skimmer and cook the other side.
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13
Remove the noodles and drain on paper towels.
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14
Break up the noodles and arrange them on 4 chilled serving plates.
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15
Scatter shredded lettuce over the noodles and top with the reserved duck.
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16
Garnish with scallions and cilantro.
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17
Stir dressing and drizzle a small amount over each salad.
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18
Sprinkle with sesame seeds and serve, passing remaining dressing separately.
