1Chinese roast duck, skin and meat removed¼vegetable oil25 gmbean thread vermicelli4red shallots, finely chopped2 tspfinely grated ginger2green onions, coarsely chopped, plus extra, thinly sliced on the diagonal, to serve50 gmoyster mushrooms or fresh black fungus, coarsely chopped40 gmfresh black fungus, optional, finely chopped10water chestnuts, peeled and coarsely chopped¼ cupShaoxing rice wine1 tbspsoy sauce2 tbspoyster sauce2 tbspchicken stock or water2 tbspfinely chopped garlic chives1iceberg 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.