Place the duck breasts, skin-side up, in a small baking dish and cover with the marinade. Marinate for at least 6 hours and up to overnight in the refrigerator.

Preheat a grill to medium-low heat, about 300º F.

Remove the duck from the refrigerator and let it stand at room temperature for 20 minutes before transfering to the grill.

Place the duck breasts skin side down on the grill. Cover the grill and cook until the duck is well browned on the bottom side, 7 to 10 minutes, checking regularly for flare-ups and moving the duck to a cooler part of the grill if needed. Turn the duck breast over and grill for 5 minutes more. Duck breasts should be cooked medium-rare to medium, still pink at the center, or until an instant-read thermometer registers 135° to 140°F.

Let the duck rest for 10 to 15 minutes before serving. Meanwhile, assemble the ingredients for the salad.

In a saucepan, heat the vegetable oil until just hot. Working in batches, fry the sliced garlic and shallots, stirring frequently, until golden brown. Remove from the oil using a slotted spoon or a spider and drain on paper towels. Set aside.

In a small bowl, combine the lime juice, fish sauce, sugar, garlic, ginger and jalapeno and whisk well.

In a large bowl, toss the mung bean noodles with 1/4 of the sauce. Divide the noodles between four large, shallow bowls. Divide the cabbage, cucumbers, wax beans, carrots and tomatoes between the bowls and arrange them around the noodles. Drizzle each bowl with the remaining dressing.

Slice the duck breast thinly crosswise, and divide the slices evenly among the four plates. Garnish each plate with the fried garlic and shallots, mint, cilantro, basil and roasted peanuts.

Serve immediately.