Crispy Aromatic Duck is a real British favourite. It was invented by the Chinese community in London’s Chinatown in the latter half of the 20th century and is a signature dish in many Chinese restaurants in the West.
It’s based on the original dish, Peking duck. Wikipedia has some good information about the history and the cooking process.
I have tried making CAD and it turned out OK, but it’s a bit of a faff and I’m not very keen on duck anyway. You’ve got to rub in a spice mix, let it stand for 24 hours, steam it for 2 hours and finally deep-fry it for about 15 minutes. The processes are straightforward enough but even a keen cook might baulk at the long preparation time.
Also duck can be quite expensive in Britain. Waitrose is currently selling a ready-meal of half a Crispy Aromatic Duck for £8.49, or fresh free range duck at £9.49 per kg (and Ken Hom’s CAD recipe suggests a 2 kg duck to serve 4-6 people, so that’s £18.98 before you start making the dish yourself).
Hmmm, time to cheat. I created a tasty Not Crispy Aromatic Duck…