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).
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.
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.
Let the duck rest for 10 minutes before carving. Next remove the legs from the carcass, reserve together with the carcass.
Remove the breasts from the carcass, remove the wings. slice the breast in thick slices, cover to keep warm.
Prepare the ingredients for the sauce, Plum Sauce (1 tablespoon), Water (1/2 cup), Low-Sodium Soy Sauce (1/2 cup), Peanut Butter (1 tablespoon), Chili Paste (1 tablespoon), Fresh Ginger (1 teaspoon), Garlic Paste (1 teaspoon), Toasted Sesame Oil (1 teaspoon), whisk until smooth.
Chop the liver, heart and gizzards from the duck.
Stir fry the offal in 2 tablespoons very hot duck fat for 1 minute, add Onion (1), saute until the onions are translucent.
Add the sauce, simmer for one minute.
Add Noodles (0.5 pound) of your choice, add Green Peas (4 ounce), Bell Pepper (1/2) and Scallion (4 stalk), mix well, check and adjust seasoning.