Hung-oven roast duck has crispier skin than closed-oven style.
Tips
culture
The two Peking-duck schools: 挂炉 (hung-oven, open flame, fruit wood - Quanjude's style, crispier skin) and 焖炉 (closed-oven, residual heat - Bianyifang's style, more tender meat). The flavor debate between them is centuries old.
