duck WITH pei dan chok

so i went to this ultra yummy and FAMOUS peking duck restaurant in the outskirts of dc (apparently, it's president bush's favourite place. wait - sigh that just made the restaurant less appealing huh. but i SWEAR - it's GOOD)... anyway. so after having a WHOLE duck (skin and all) shared amongst just three of us - feels like such a luxury; usually during those chinese course dinners back home it'll be a duck per table/10 people, then i don't get to eat that much skin - i asked the waiter for the carcass to "lo jou", and he came back with TWO in a bag! (all about speaking cantonese, i swear.)

so anyway - carcass #1 was used to make chok. and we bought pei dan to supplement it. :) SO GOOD!!!!

though i have a question - is one supposed to boil the pei dan first, or not??? i tried both, and prefer the boiled one... the other is so hard to peel/slice!!