Tuck wing tips under back of duck. Brush with method butter. Place breast side down on trivet in 2-quart oblong glass baking dish. Set aside.

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Peking Duck, or Peking Roast Duck is a famous duck dish from Beijing that has been prepared since the Yuan Dynasty, now considered one of China's national foods.The dish is prized for the thin, crispy skin with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks are bred specially for the dish, which after 65 days are slaughtered and seasoned before it is roasted in a closed oven or a hung oven. The meat is eaten with pancakes, spring onions and hoisin sauce. A variant of the dish known as crispy aromatic duck has been created by the Chinese community in the United Kingdom. The two most notable restaurants in Beijing which serve this delicacy are Quanjude (全聚德) and Bianyifang (便宜坊), two centuries old establishments which have become household names.