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1
Set the duck in a roasting pan and prick all over with a fork.
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2
In a small bowl, combine the remaining ingredients.
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3
Pour 1 tablespoon of the marinade into the cavity of the duck and rub the remainder all over the skin.
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4
Refrigerate the duck uncovered, basting occasionally, for at least 8 hours or overnight.
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5
Preheat the oven to 375.
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6
Spoon any excess marinade over the duck and roast for about 1 1/2 hours, basting occasionally, until well browned and crisp.
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7
If the pan juices start to burn, add 1 to 2 tablespoons of water to the pan.
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8
Lift the duck from the pan using 2 metal spatulas, one inserted into the cavity and the other under the bird.
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9
Pour the juices from the bird and the pan into a glass measuring cup.
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10
Transfer the duck to a carving board and let stand for up to 30 minutes.
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11
Skim the fat from the pan juices.
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12
Set the roasting pan over 2 burners on high heat and pour in the juices.
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13
Add 2 tablespoons of water and scrape up any browned bits.
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14
Pour the pan juices back into the measuring cup.
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15
Heat the vegetable oil in a small nonreactive saucepan.
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16
Add the shallots and cook over moderate heat, stirring, until softened.
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17
Add the garlic and cook, stirring, for 1 minute.
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18
Stir in the five-spice powder and red pepper and then the sugar.
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19
Pour in the wine, soy sauce and reserved pan juices and simmer for 1 minute.
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20
Stir in the fish sauce and sesame oil, season with a little salt and pepper and remove from the heat.
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21
Bring a large saucepan of water to a boil.
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22
Add the rice vermicelli and cook over high heat, stirring constantly, until just tender, about 3 minutes.
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23
Drain, then return the noodles to the saucepan.
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24
Fill the pan with cold water and drain.
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25
Fill the pan again with cold water and drain well.
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26
Lift the noodles many times to keep them from clumping.
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27
Remove the legs and wings from the duck, preferably with a meat cleaver or poultry shears.
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28
Cut the legs in half to separate the thighs and drumsticks.
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29
Turn the duck on its side and cut along both sides of the backbone to remove it.
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30
Cut through the breast bone to halve the duck.
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31
Cut the breast halves crosswise into 1-inch-thick slices; each piece should include some meat, skin and bone.
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32
Mound the rice vermicelli on a large platter and drizzle with about half of the five-spice sauce.
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33
Arrange the duck pieces on top of the noodles and drizzle with a little more sauce,reserving about 1/4 cup for passing at the table.
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34
Place the radish slices, lime wedges, cilantro sprigs and fresh chiles around the duck.
