Hello hounders! There's a restaurant in LA called Genghis Cohen (on Fairfax) and they serve the most delicious duck. I was told that the guy in the back who preps/cooks the duck somehow skims the fat off the duck skin, leaving a really crispy skin with no fat. The meat typically turns out pink/brown. Any idea what I should be looking or asking for when dining out up in SF? It's definitely not Peking duck. Your help is appreciated - thank you!