Hung-oven roast duck has crispier skin than closed-oven style.
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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.
