Among my favorite restaurants for many years was the House of Munich in Chula Vista, California whose specialty was a half duckling, German style. It was rich, hearty and wonderfully flavorful with dark crackling skin and moist tender meat. Since moving to Baltimore, I've searched high and low for anything similar -- without success. I've had some outstanding duck here -- for example, the crispy duckling at the Orient Restaurant in Towson or the duck breast at the Tatin Brasserie. But I'm still looking for that traditional German approach. Any suggestions?