Peking Duck is a bit more involved because there is sooo much fat under the skin. The best recipes Separate the skin from the meat, an air compressor makes quick work of this, then Blanch, Dry the skin well, 1-2 days, Baste the skin with a flavorful Soy Sauce mixture, some Dry again, then Roast hanging above a wood fire...Lots of time and work. You can somewhat get around the pressurized air skin separation by using a couple of sharp skewers or fork and poking thousands of holes in the skin but not through to the meat. Go for it...Good stuff...JJ