When you buy a roast duck at a Chinese barbecue shop (often attached to an Asian market or near one), it’s customary for the man behind the counter to hack it into bite-size pieces. That way, you can start nibbling as soon as you get home. About a year ago, I decided that I wanted to do the hacking myself so that I would have better control over how the duck was cut up and used. Plus I liked the light butchering practice that came with the $15 purchase of the duck.
With the duck left more or less intact, I saw many more possibilities with it than just a single meal. I found various ways to deploy the meat, skin, fat, and bones for a host of dishes. Here’s how I make the most of one Chinese roast duck: