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1
Cook noodles in a 4-quart pot of boiling salted water until just tender, 2 to 3 minutes.
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2
Drain in a colander, then rinse under cold water and drain well.
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3
Stir together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add noodles and toss well.
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4
Heat 1 tablespoon oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute duck pieces, starting with skin sides down and turning occasionally, until skin and meat are crisp, 3 to 5 minutes.
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5
Transfer with tongs to a cutting board.
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6
(Do not clean skillet.)
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7
When duck is cool enough to handle, remove crisp skin from meat and thinly slice skin.
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8
Remove and discard any excess fat from meat, then shred meat into 1/4-inch-wide pieces.
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9
Heat remaining 1/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry shallot, stirring occasionally, until golden brown, about 2 minutes (watch closely, as shallot can burn easily).
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10
Quickly transfer with a slotted spoon to paper towels to drain.
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11
Working around core of cucumber, cut thin lengthwise slices (about 1/8 inch thick) with slicer, then stack slices.
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12
Halve stack crosswise, then cut slices lengthwise into 1/4-inch-wide matchsticks.
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13
Cut each peach half lengthwise into 1/8-inch-thick wedges with slicer or a sharp knife.
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14
Put 1 lettuce leaf on each of 6 plates, then divide noodles among leaves and top with duck (meat and skin), cucumber, peach, shallot, and herbs.
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15
To eat, roll lettuce leaf into a cylinder to enclose filling.
