unless that fat has some means of draining away, it's no use. This is accomplished by two means. First, the skin is inflated via a straw inserted into the duck cavity. This causes it to pull away from the meat, giving it a channel to drip out of. Second, the duck is cooked...
There areseveral ways to roast duckin Chinese cooking today. But these ducks aren't roasted in western style-ovens; they are either prepared in open ovens fitted with a brick fireplace, or closed ovens which resemble large iron barrels (viaMichelin). Either way, both methods turn out a roas...
before being sliced and served with pancakes, sweet bean paste sauce, cucumber, and scallions (if you're not familiar with how to eat duck, check outthis guideby Serious Eats' Managing Culinary Director, J. Kenji López-Alt). Unsurprisingly, there are hundreds of restaurants around town...