I first learned how to make roast duck from an old Chinese chef many years ago and have been working on it ever since. This duck is inspired by the time-honored classic Chinese Peking duck. I wanted a roasted duck that had the same crispy skin with soft, succulent, juicy meat. The ducks are treated in a similar style as Peking duck with a few twists, which takes multiple days to prepare. The duck is marinated with sugar, Chinese wine and a Sichuan peppercorn spice blend before roasting. The duck is then chopped in Chinatown fashion and served over your carb of choice. Definitely a must try!