step 1
Preheat oven to 400 degrees F (200 degrees C), then prick skin and fat of Whole Duck (1) all over, remove excess fat-flaps and season duck generously inside and out side with the Kosher Salt (to taste).
step 2
Place duck breast-side down on a wire rack which rests on a sheet-pan. Place into oven, immediately turn temperature down to 300 degrees F (150 degrees C). Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes.
step 3
After 3 hours and 45 minutes, increase heat to 420 degrees F (215 degrees C), roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
step 4
Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
step 5
Remove the breasts from the carcass, remove the wings. slice the breast in thick slices, cover to keep warm.
step 6
Prepare the ingredients for the sauce, Plum Sauce (1 Tbsp), Water (1/2 cup), Low-Sodium Soy Sauce (1/2 cup), Peanut Butter (1 Tbsp), Chili Paste (1 Tbsp), Fresh Ginger (1 tsp), Garlic Paste (1 tsp), Toasted Sesame Oil (1 tsp), whisk until smooth.
step 7
Chop the liver, heart and gizzards from the duck.
step 8
Stir fry the offal in 2 tablespoons very hot duck fat for 1 minute, add Onion (1), saute until the onions are translucent.
step 9
Add the sauce, simmer for one minute.
step 10
Add Noodles (8 oz) of your choice, add Green Peas (3/4 cup), Bell Pepper (1/2) and Scallions (4 stalks), mix well, check and adjust seasoning.