This was buried in another thread. It is a query from another poster. I'm such a duck fan, after all.
How can you tell from looking which duck is jucier (you said fattier; are they synonymous?) vs: drier?
I still want to know, now that the issue is more complicated:
Where is your favorite ("fatty" or dry?)
Let's face it, I want JUICY.
1) Peking duck
2) Cantonese duck
So maybe I'll just simplify by asking: where is the best in SF to buy a Peking duck (unspiced as I'm going to be putting it into my own recipes)?