"In China, people like the fatty skin, but not here ... Lawrence Welk wanted whole steamed duck and vegetables, so that's what we served him": Rose Dosti, "The Unsinkable Madame Wu" in Los Angeles Times (3 Novembris 1994). Air-dry the ducks as usual, but render off as much fat as possible in the roasting process. Leave nothing but meat, wrapped in the finest, thinnest, crispiest shell of burnished skin, with no chewy fat underneath: Rao (2022)
