Crispy Shredded Duck and Noodle Salad

1. 1

   Cook noodles in a 4-quart pot of boiling salted water until just tender, 2 to 3 minutes.

2. 2

   Drain in a colander, then rinse under cold water and drain well.

3. 3

   Stir together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add noodles and toss well.

4. 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.

5. 5

   Transfer with tongs to a cutting board.

6. 6

   (Do not clean skillet.)

7. 7

   When duck is cool enough to handle, remove crisp skin from meat and thinly slice skin.

8. 8

   Remove and discard any excess fat from meat, then shred meat into 1/4-inch-wide pieces.

9. 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).

10. 10

    Quickly transfer with a slotted spoon to paper towels to drain.

11. 11

    Working around core of cucumber, cut thin lengthwise slices (about 1/8 inch thick) with slicer, then stack slices.

12. 12

    Halve stack crosswise, then cut slices lengthwise into 1/4-inch-wide matchsticks.

13. 13

    Cut each peach half lengthwise into 1/8-inch-thick wedges with slicer or a sharp knife.

14. 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.

15. 15

    To eat, roll lettuce leaf into a cylinder to enclose filling.

* Per serving · 4 servings · Values may vary.