Esmalt eemaldatakse delikatess pekingi pardi krõbe nahk. Teisele taldrikule rändab järgmine, rasvasem lihakiht ja lõpuks kolmandale kõige vähemoluline see taisem ja puisem osa lihast.
Nahka soovitatakse süüa eraldi ja ta on tõesti mõnusalt krõbe, paks ja maitsev.
For poultry, the minimum age at slaughter shall be: 81 days for chickens, 150 days for capons, 49 days for Peking ducks, 70 days for female Muscovy ducks, 84 days for male Muscovy ducks, 92 days for Mallard ducks, 94 days for guineafowl, 140 days for turkeys and roasting geese.
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