Irland, this is Mr Xiaosui, I woke up early and am having a peak at Xiaosui's blog. I love Peking Duck, so I will tell her that this one is a priority.
I had it often in Aus. before I met Xiaosui and it had always come in 2 courses. The skin prepared the way you had it and then the rest of the duck. The first time I had it in China the skin arrived on cue and then ............ well, nothing.
Apparently Peking Duck is the skin + sauce + spring onion + on a round flat pancake. That's it! You and Bilby may have known that, but I certainly didn't.
I am going to enjoy Xiaosui's involvment with this cooking site. She want to try lots of new dishes, so thanks guys.