Two-Course Peking Duck, Lee Gardens-Style

Although Peking Duck is a northern Chinese dish, it is not hard to see why it is also a Hong Kong favourite. The crisp skin is a delicious combination of tastes, colour and texture. It is made by air-drying the duck, which is then coated and roasted slowly in a special oven. At the Lee Gardens’ Rainbow Room restaurant, it is brought out on a serving cart, hot from the oven, with the chef and two waiters in attendance. The skin is removed without any of the remaining underlying fat and then