True Peking Duck uses a special species of bird bred in north China which is roasted and traditionally eaten in three courses. The crispy skin is served first with pancakes, then the meat is stir-fried as a main course and the bones are served next, in a soup. Such a meal is not easy to produce at home. However, it is easier and acceptable to serve the meat with the pancakes.
Whatever recipe you use, the duck must be dried thoroughly so the skin is crisp when cooked. The traditional way is to hang the duck in the sun for up to 12 hours. You can also suspend the duck in a warm place for 6-8 hours. A surer solution is to use a hair-dryer.
Turn the dryer to High and blast the duck all over, from a distance of about 15 cm to prevent any scorching. Dry the inside as well. When the skin begins to look parched, the duck is ready to roast. Thin, pale Mandarin pancakes are essential with Peking Duck. Available from Asian food stores, they can be reheated on High in a microwave for 1 minute.
** Asian Online Recipes