Peking duck is to Chinese cuisine like lechon is to the Philippines or barbacoa is to Mexico – the culmination of a culture spending hundreds of years figuring out what is most delicious. Prepared ...

A young chef in a white toque parks a trolley by the side of the table. On it is a duck; plump and glossy, its skin is an enticing caramel and entirely smooth. With a long knife, the chef shears off ...