I've always love the ceremony and procedure involved with ordering and then devouring an order of Peking Duck. The ducks are typically air-dried, to keep the skin crisp, while also being submerged in a dark, sweet concoction of soy, vinegar and Chinese spices, before being roasted in a large, vertical oven. This allows the fat to drip off and keep that exterior from becoming too flabby.
Most Chinese restaurants serve the duck in two or three courses.
Round 1: A skilled server wheels out a cart to show your table the whole duck, then summarily slices off thin wedges of skin and meat onto a platter - they will also serve some pickled daikon radish or carrot alongside, perhaps a little scallion, a small bowl of sweet hoisin sauce and a few thin, moo shu pancakes to wrap everything up into. The game plan is to schmear some hoisin onto the pancake, place the duck skin/meat onto it, then top it off with some scallion or crunchy vegetable, before wrapping up the package, burrito-style.
Round 2: The duck carcass is returned to the kitchen, where it's scraped of all meat and skin; those bits and pieces are then tossed in a wok with chopped vegetables to make a fried rice of sorts.
The final course involves dunking that remaining carcass of bones into a pot of water, and making a clear soup (round 3) to aid digestion.