NOODLES:
		- 7 oz (1/4-inch-wide) dried rice-stick noodles
			(rice vermicelli)
		
		- 2 medium carrots, cut into matchsticks
		
		- 1/4 lb Chinese long beans or regular green beans,
			cut into 1-inch lengths
		
		- 4 confit duck legs at room temperature
		
		- 1/2 cup chopped scallions (about 3)
		
		-  2 cups coarsely torn mixed fresh herbs such as mint,
			cilantro, and basil

			GLAZE:
		- 2  tablespoons  hoisin sauce
		
		- 1 tablespoon fresh lime juice
		
		- 2 teaspoons Sriracha (Southeast Asian chile sauce)

			SAUCE:
		- 1/4 cup soy sauce
		
		- 3 tablespoons Chinese black vinegar
			(preferably Chinkiang)
		
		- 1 1/2 tablespoons packed dark brown sugar
		
		- 1 teaspoon Asian sesame oil
		
		- 1 garlic clove, finely chopped

		- Soak noodles in cold water to cover 30 minutes.

		- While noodles soak, stir together all glaze
			ingredients in a small bowl.
		Stir together all sauce ingredients in another
			small bowl.

		- Preheat oven to 450°F with rack in middle.

		- Blanch carrots in a small saucepan of boiling
			water 30 seconds, then transfer to a large
			bowl with a slotted spoon.
		Return water to a boil and cook beans until
			crisp-tender, about 2 minutes.
		Transfer to bowl with carrots.

		- Bring a pasta pot of water to a boil.

		- Meanwhile, put duck legs, skin sides up,
			on rack of a broiler pan, then pour
			1 cup water into bottom of pan.
		Brush or spoon about half of glaze over
			skin side of duck.
		Roast duck until well browned, about 20 minutes.

		- Turn on broiler. Brush duck with remaining glaze,
			then broil 3 to 4 inches from heat until skin
			is bubbling and lightly charred around edges,
			about 2 minutes more.
		Keep warm, covered.

		- Drain noodles, then cook in boiling water 30 seconds.
		Reserve 1 cup cooking water and drain noodles again.

		- Add hot noodles, sauce, and scallions to carrots
			and beans and toss with tongs until well coated
			with sauce, adding some of reserved cooking
			liquid to moisten if necessary.

		- Serve noodles topped with duck legs and
			sprinkled generously with herbs

	Glaze and sauce can be made 4 hours ahead and chilled.