Many people are disappointed by their first Peking duck dinner because the crispy skin, which is the best part, is usually served first, wrapped with a scallion in a little pancake and dipped in plum sauce. The rest of the duck, the meat, is served next and is a bit of an anticlimax. I avoid this problem by serving the meat and skin together, so my guests can use them both in their little pancakes. If you want to serve just the skin, serve it as a first course and use the meat in the