There are two major ways to make roast ducks, semi-steamed and fully roasted. The difference lies on if the ducks are directly exposed to heat.

Ducks are served in different ways, depending on how they are deboned. One way to debone is to slice the skin and the meat separately. The skin of duck breast is removed first, then the meat is sliced thinly afterwards. You can have the duck in three ways: skin on its own, duck breast on its own or have skin and the meat together. Duck breasts are tender in texture. Traditionally, meat and skin are eaten together within a wrap with sauce and leek. This is what most people are familiar with. The other two ways are rarely seen. You can either dip the skin in sugar or in onion and soy sauce.