- Forbidden Duck | Hong KongA Michelin-featured restaurant that opened in Hong Kong and later expanded to Singapore
- Peking duck: the complex history of a Chinese classicA National Geographic article about the history of Peking duck, including the rise of celebrity chef Dong Zhenxiang and the Siji Minfu duck restaurants
- Restaurant Review: The Peking Duck at Juqi Passes All the TestsA New York Times review of Juqi’s Peking duck, which includes tips for eating the duck and what to do with the leftovers
- The Restaurant Where Duck Reigns SupremeA New York Times article about a restaurant that specializes in duck raised by the Crescent Duck Farm
- Why Duck Is on Every Restaurant Menu These DaysA Food & Wine article about duck in the culinary world, including Peking duck and foie gras
- Chinese roast duck legend opens new S.F. restaurantA San Francisco Chronicle article about a new restaurant that serves roast duck and has a sleek interior designed by neighborhood artists
Duck has been a part of the culinary world for centuries. Peking duck, in particular, has been a national treasure in China for over 400 years.