Summary: Surely Peking duck ranks as one of the masterpieces of Chinese cooking, a dish as renowned for its succulence as for its artful presentation. At Da Dong restaurant in Beijing, cooks spend years mastering this craft, which involves preparation of the ducks for roasting, total command of the oven, and superb slicing technique. In a fine-dining establishment such as Da Dong, the duck will be carved into no fewer than 100 thin pieces. For recipes, visit www.ciaprochef.com/WCA6
