If using eggplants, add them to pan with duck pieces.

Barbecue the duck pieces, skin side down at first, for about 20 minutes, basting with the sauce.

Sprinkle the duck pieces with salt and pepper on both sides.

In the same pot, brown the duck pieces on both sides over high heat, a few pieces at a time.

Remove duck pieces from sauce and set aside to cool.

Arrange the duck pieces on the noodles and sprinkle with the rest of the sauce.

(The skin on the duck pieces should be very brown at this point.)

Place the duck pieces on a large tray, and keep them warm until serving time in a 170-degree oven.

Dust the duck pieces with the flour and brown evenly on all sides.

Cool the duck pieces in the fat until they can be handled easily but are still warm.