“[...] the skin provides a counterpunch of crispiness and a secondary blast of duckiness, usually from a sliver of gelatinized fat still clinging to the bronzed shell.”

An excerpt from the Washington Post by Tim Carman

Link to original article: https://www.washingtonpost.com/goingoutguide/china-wok-the-student-has-surpassed-the-master-in-making-peking-duck/2014/12/10/2b928084-7c08-11e4-84d4-7c896b90abdc_story.html?utm_term=.f0a003846ab1

Created by: Goldthread
Voiceover by: Laurie Chen
Music: Audio Network