Transfer duck to a plate and let stand until cool enough to handle, about 30 minutes. Shred meat, discarding bones and cartilage. Coarsely chop meat.

The duck meat glistens on the plate, arranged in a small heap of skin-clad tiles. The skin is a deep-golden brown, with the thinnest layer of fat underneath.

Place the duck on a heatproof plate or bowl that fits in the steamer basket. ... Deep fry the duck for 8–12 minutes until crispy (if you are using two duck halves deep fry them separately).

The duck meat glistens on the plate, arranged in a small heap of skin-clad tiles. The skin is a deep-golden brown, with the thinnest layer of fat underneath. It clings to the duck, ...

Duck is a dish Greenspan frequently served on his tasting menus at Patina, and it was heavily featured at his later restaurant Foundry. “It’s not Peking duck, but it is inspired by it,” he said.

Microwave the duck at high power for 1 1/2 minutes, until the skin is warm. Remove the skin from the legs in 1 piece. Line a plate with paper towels and lay the skins on top.