Crispy Shredded Duck and Noodle Salad

Ingredients

• 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
• Accompaniment: sweet chile dipping sauce and/or nuoc cham
• a Japanese Benriner or other adjustable-blade slicer

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