- 1 Chinese roast duck, skin and meat removed

		- 1/4 vegetable oil
		
		- 25 gm bean thread vermicelli
		
		- 4 red shallots, finely chopped
		
		- 2 tsp finely grated ginger
		
		- 2 green onions, coarsely chopped, plus extra,
			thinly sliced on the diagonal, to serve
		
		- 50 gm oyster mushrooms or fresh black fungus,
			coarsely chopped
		
		- 40 gm fresh black fungus, optional, finely chopped
		
		- 10 water chestnuts, peeled and coarsely chopped
		
		- 1/4 cup Shaoxing rice wine
		
		- 1 tbsp soy sauce
		
		- 2 tbsp oyster sauce
		
		- 2 tbsp chicken stock or water
		
		- 2 tbsp finely chopped garlic chives
		
		- 1 iceberg lettuce, leaves washed and trimmed
			to form cups 

		- Place duck skin on a wire rack placed
			over an oven tray and bake at
			180C for 15 minutes or until
			lightly crisp, cool, then cut
			into thin strips.
		Chop duck meat into 5mm pieces. 

		- Heat a wok over high heat,
			add 1/3 cup oil and cook
			vermicelli, in 2 batches
			for 30 seconds or until
			puffed and crisp, then
			drain on absorbent paper.

		- Drain all but 1 tbsp oil from wok,
			return wok to high heat, then add
			shallots and ginger and stir for
			2 minutes or until fragrant.
		Add duck meat, green onions, mushrooms
		and half the water chestnuts and cook
		for 2 minutes.

		- Add rice wine, sauces and stock,
			combine well, then simmer for 4-5
			minutes or until liquid has nearly
			evaporated.
		Add garlic chives and remaining water
			chestnuts, combine well and season
			to taste with sea salt and freshly
			ground white pepper.

		- Serve iceberg lettuce cups, vermicelli,
		extra sliced green onions and duck mixture
		topped with sliced duck skin, in separate
		bowls, for guests to assemble themselves.