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