Roast duck noodle with balsamic vinegar sauce

I am pretty good at turning leftover into a brand new dish.
Like this noodle... it just occurred to me one night.
Peking Roast Duck is one of the most common street food you can find across Taiwan.
You can buy one whole duck (price ranging from NT$350-450) or a half.
It comes with a platter of tastily-greasy breast skin nicely displayed and one bowl of stir-fry bony duck with veggie.
Normally the portion of a whole duck is big enough for a family of four for two nights' meal.
I save some pieces for my 'fusion dish'.
Here is how I make it:

Step 1: Place the skin side down to extract the excessive fat. Then set aside.
Step 2: Use the duck fat to stir fry the veggie you like. I used bean sprouts and onion. You may shred the duck breast to a mouth-bite size.
Step 3: I use fettuccine noodles. You know the drill to cook pasta.
Step 4: Add the noodles into the pan for a good stir. Add 1-2 tbsp of korean chili paste, splash balsamic vinegar to your liking of sourness, brown sugar, a bit wine if you happen to have some.
Step 5: To finish, garnish with coriander leaf.