Because we don't particularly like turkey, that's why.
We (meaning my wife) will probably be doing some major cooking over Thanksgiving holiday weekend, and we will want to throw in a store-bought duck as a nod to this particular excuse for excess. Any current reccos for a Cantonese roast duck? I used to favor the Jun Mae Guey on Stockton, but they have closed. Requirements are tasty, not too greasy (ho-ho!) and yes, Melanie, generous with the "jus".