For those unfamiliar, it's basically a deboned duck cooked with a layer of crispy taro on top. The preparation of the taro is pretty much exactly the same as the taro dumplings you get at dim sum.
There has to be somewhere in the SGV or Chinatown that serves this dish, but I've had little luck and the places I've found that used to serve it no longer do. I've had it in Boston and Toronto, but it remains surprisingly scarce. In Mandarin I believe it's called li4 rong2 xiang1 su1 ya1.