Serving Peking Duck in a Chinese Restaurant

The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin without or just a little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The skin is eaten with mandarin-pancakes, spring onions (scallions), pieces of cucumber and hoisin sauce or sweet bean sauce.
I've never eaten an authentic Peking duck outside Beijing or Bangkok (once in Singapore) - never in Germany due the German law forbids to breed ducks in the way which is absolute necessary for the authentic preparing of the Peking duck. In Germany and other places the Peking duck also is always served with the duck meat which is a great wrongdoing in the Chinese cuisine.