and fleshiness with breast meat well over an inch thick. Legendary chef and caterer, Ruth Pretty, has been doing some detective work on the best Chinese roast duck in Wellington, for good reason, but more on that later. She has uncovered a good source of relatively plump roast duck - Dragons Restaurant in Tory St, www.wellingtondragons.co.nz Clive Weston from Negociants, New Zealand was commandeered to find the best Chinese roast duck in Auckland, as part of a major gastronomic exercise instigated by veracious gourmand, Nigel Greening of Felton Road, to which he collected 3 ducks from Sichuan in Remuera Restaurant, www.sichuanremuera.co.nz , whisking them out to the Auckland Airport to connect with my wife arriving from Singapore, on-route to Queenstown. It's one of the crazy, foodie obsessed adventures that makes defines the spice of life. Read the fully story here: http://www.thewanderingpalate.com/wander\\... Venerated London based Financial Times food writer and chef, Nicholas Lander, believes the Four Seasons Restaurant http://fs-restaurants.co.uk/ is arguably the best Chinese roast duck in the world, clearly a good recommendation. New York... San Francisco? Anyone... Given Chinese restaurants are ubiquitous, one would assume there is a decent roast duck to be had all over the world, although Frederic Drouhin of the famous Maison Joseph Drouhin in burgundy reports there is no such (duck) luck in his region, which is proving difficult for him to road-test the duck curry recipe. Perhaps someone can point him to the best Chinese restaurant in Paris and he can jump on the TGV.