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1
Roast the duck according to the directions in the recipe for Basic Roast Duck, through Step 5.
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2
Remove the duck from the oven and allow to cool.
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3
Boil the noodles until just done, about five minutes.
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4
Drain, rinse in cold water and allow to drain again.
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5
When thoroughly drained, toss the noodles with two tablespoons of the peanut oil and season lightly with salt and pepper.
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6
Roast the pepper by turning it over a gas flame or placing it under a broiler until the skin has blackened.
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7
Place the pepper in a plastic or paper bag for about 10 minutes to steam off the charred skin.
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8
Remove the skin, seed the pepper and cut it in slivers.
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9
Toss the noodles with the pepper, scallions, cucumber and coriander.
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10
Remove the duck skin from the duck and reserve.
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11
Pull the meat of the duck off the bones.
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12
Dice the duck skin and fry the pieces in a skillet until crisp.
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13
Allow to drain on absorbent paper.
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14
Combine the remaining peanut oil, the sesame oil, lemon juice and soy sauce.
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15
Beat until well-blended.
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16
Arrange the watercress on each of six plates.
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17
Toss the noodles with about half the sauce and arrange atop the watercress on each plate.
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18
Arrange the duck pieces on the noodles and sprinkle with the rest of the sauce.
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19
Scatter the bits of fried duck skin on top and serve.
