Did you know that someone has to be trained in order to carve a Peking duck? At Fung's Kitchen, master Chinese chef Hoi Fung makes sure that all kitchen staff are trained in this culinary art. So whether he's serving a thousand revelers at a banquet, or a party of two, no matter when you want to order it, the Peking duck comes out perfect. The duck skin is roasted in a special oven until the fat is completely rendered, the skin is extra crispy, and the color is a burnished, glistening, orange brown. Served in a large round platter, the duck is carefully assembled on the plate with the skin laid out mouthwateringly on top. Fung's offers the option of ordering the duck with thin pancakes or steamed buns, so take your pick and enjoy: Pick up a bun or pancake, smear some hoisin duck sauce over it, and add some thinly cut chives and a helping of duck. Mmm, delicious.