Instructions: Stir the rice vinegar, peanut butter, soy sauce, sesame oil and sugar together in a small bowl until smooth.

For the Salad: Pour enough oil into a wok to fill 2 inches. Bring to 300 degrees over medium-high heat. Meanwhile, cut the wonton wrappers into 1/4-inch strips. Fry the wonton strips, in small batches, until golden brown, 20 to 30 seconds. Scoop the wonton strips from the oil with a slotted spoon or wire skimmer and drain on paper towels.

Mound the duck in the center of a large platter and surround it with the vegetables and melons. Squeeze the lime wedges over the salad and drizzle the dressing over all the ingredients. Scatter the wonton strips, glazed walnuts, and cilantro over the salad and bring to the table. Toss the salad and serve.

This recipe yields 4 servings.

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