- 2 ounces dried rice-stick noodles (rice vermicelli)

		- 1 1/2 tablespoons rice vinegar (not seasoned)
		
		- 1 1/2 teaspoons sugar
		
		- 1/4 teaspoon salt
		
		- 1/4 cup plus 1 tablespoon vegetable oil
		
		- 2 (6- to 7-ounce) confit duck legs,
			meat (with skin attached)
			removed from bone in large pieces
		
		- 1 large shallot, thinly sliced crosswise and
			separated into rings (1/3 cup)
		
		- 1 (6-inch) piece seedless cucumber
			(usually plastic-wrapped), peeled
		
		- 1 firm-ripe medium peach or nectarine,
			halved lengthwise and pitted
		
		- 6 large Boston lettuce leaves
		
		- 24 fresh mint leaves
		
		- 24 fresh cilantro leaves
		
		- 18 Thai basil leaves or small Italian basil leaves

			Yield: Makes 6 servings
			Active time: 45 min
			Total time: 45 min or less

		- Cook noodles in a 4-quart pot of boiling salted water
			until just tender, 2 to 3 minutes.
		Drain in a colander, then rinse under cold water
			and drain well.
		Stir together vinegar, sugar, and salt in a bowl until
			sugar is dissolved, then add noodles and toss well.

		- Heat 1 tablespoon oil in a wok over moderately high
			heat until hot but not smoking, then sauté duck
			pieces, starting with skin sides down and turning
			occasionally, until skin and meat are crisp,
			3 to 5 minutes.
		Transfer with tongs to a cutting board.
		(Do not clean wok.)

		- When duck is cool enough to handle, remove crisp
			skin from meat and thinly slice skin.
		Remove and discard any excess fat from meat,
			then shred meat into 1/4-inch-wide pieces.

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

		- Working around core of cucumber, cut thin
			lengthwise slices (about 1/8 inch thick)
			with slicer, then stack slices.
		Halve stack crosswise, then cut slices
			lengthwise into 1/4-inch-wide matchsticks.
		 
		- Cut each peach half lengthwise into 1/8-inch
			-thick wedges with slicer or a sharp knife.

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