Roasting is the most traditional cooking method for duck. It has a certain advantage over other methods, as it is relatively simple to complete, and the meat, roasted on the bone, tends to be more flavorful and tender. The roasted bird may also be prepared for cooking in advance. However, when working with the economical, fatty Pekin duck, roasting may also pose problems. Since the Pekin duck has a very thick layer of fat just below the skin, if roasted to the point where the breast meat is still pink, the fat under the skin will remain unrendered and the legs will be underdone. One contemporary solution to this problem is to quarter the duck and cook it by a combination of sautéing and braising.