Peking Roasted Duck is a dish made famous long ago by Chinese. This particular dish is served during banquets and special events with days in advanced notice. The duck had to be dried and air was blown into the duck to separate the skin and meat. After the duck was dried, it was cooked in a specialized barrel oven which cooked the duck like a convection oven. In the Orient, when Peking Duck was ordered, only the skin of the duck was served. The meat was taken back into the kitchen to be cooked with bean sprout at an additional charge to the customer. The bone of the duck was made into duck soup which was also served at an additional charge. This was known as the Duck three ways.

It was Duck Chang who revolutionized a new process that can provide Peking Ducks without the 24 hour advanced notice. He was so famous for his ducks that his public dubbed him "Duck Chang". At Quanjvde Restaurant, the most famous one for Peking Roasted Duck dish, you'll find that you can order it at anytime as long as the restaurant is open. All of the ducks are 6 1/2 lbs to 7 1/2 lbs before cooking. During the banquet nowadays, you enjoy the Peking Roasted Duck with Duck three ways just like the old ways.