Question: What can the left over parts of Peking Duck be used for?
About the article "Peking duck", section "Serving".

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Whole Peking Ducks can be ordered as takeaways.
The ducks can be reheated at home with an oven, grill or boiling oil.
When an oven is used, the duck is heated at a temperature of 150 °C (300 °F) for 20 minutes, and then at 160 °C (325 °F) for another 10 minutes.
The grilling method involves filling the duck with boiling water before placing it on a griddle, 70 cm (28 in) above the cooking fire.
The boiling water is replaced every 3–4 minutes until the duck's skin is piping hot.
To reheat the Peking Duck with oil, the duck is sliced into thin pieces and placed in a strainer held over a wok of boiling oil.
The duck is then rinsed several times with the oil. 
Peking may refer to:  Beijing, capital city of the People's Republic of China  Peking duck, a Chinese dish  Peking (ship), a square-rigged sailing ship  Peking Plan, operation of evacuation parts of the Polish Navy to UK  2045 Peking, an asteroid named after Beijing  Another name for the saron panerus, an Indonesian musical instrument  A slang name for Norrköping, a Swedish town * IFK Norrköping, a Swedish soccer club  
Peking is the Chinese Postal Map Romanization of the same characters .
The postal romanization, which began to be formed in the late nineteenth century, took over and incorporated the already established spelling "Peking," which was based on southern Mandarin pronunciation.
It was the English name of Beijing for much of the 19th and 20th centuries and is still employed adjectivally in terms such as "Pekingese", "Peking duck" and "Peking Man."
The name remains in common and official use in many other languages.
The name Peking (along with the similar "Nanking" for Nanjing) originated with Western missionaries four hundred years ago (e.g.
used in Matteo Ricci's "De Christiana expeditione apud Sinas", and "Pequin" in its English translation in "Purchas his Pilgrimes").
The name corresponds to the Middle Chinese pronunciation "kjaeng" prior to a phonetic shift from to (the sound represented by the pinyin letter "j") and preserved among the southern dialects (e.g., Cantonese, Amoy, Min Nan, and Hakka) used by the traders of the port cities visited by early European traders. 
Fattened ducks are slaughtered, plucked, eviscerated and rinsed thoroughly with water.
Air is pumped under the skin through the neck cavity to separate the skin from the fat.
The duck is then soaked in boiling water for a short while before it is hung up to dry.
While it is hung, the duck is glazed with a layer of maltose syrup, and the inside is rinsed once more with water.
Having been left to stand for 24 hours, the duck is roasted in an oven until it turns shiny brown.
Peking Duck is traditionally roasted in either a closed oven or hung oven.
The closed oven is built of brick and fitted with metal griddles ().
The oven is preheated by burning Gaoliang sorghum straw () at the base.
The duck is placed in the oven immediately after the fire burns out, allowing the meat to be slowly cooked through the convection of heat within the oven.
The hung oven was developed in the imperial kitchens during the Qing Dynasty and adopted by the Quanjude restaurant chain.
It is designed to roast up to 20 ducks at the same time with an open fire fueled by hardwood from peach or pear trees.
The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C (525 °F) for 30–40 minutes.
While the ducks are cooking, the chef may use a pole to dangle each duck closer to the fire for 30 second intervals.
Almost every part of a duck can be cooked.
The Quanjude Restaurant even served their customers the "All Duck Banquet" in which they cooked the bones of ducks with vegetables.
Besides the traditional methods to prepare Peking Duck, recipes have been compiled by chefs around the world to produce the dish at home. 
Raising the duck.
The ducks used to prepare Peking Duck originated in Nanjing.
They were small, had black feathers, and lived in the canals around the city linking major waterways.
With the relocation of the Chinese capital to Beijing, supply barge traffic increased in the area.
Often these barges would spill grain into the canals, providing food for the ducks.
By the Five Dynasties, the new species of duck had been domesticated by Chinese farmers.
Nowadays, Peking Duck is prepared from the Pekin duck ("Anas platyrhynchos domestica").
Newborn ducks are raised in a free range environment for the first 45 days of their lives, and force fed 4 times a day for the next 15–20 days, resulting in ducks that weigh 5–7 kg (11–15 lbs).
The force feeding of the ducks led to an alternate name for the dish, Peking Stuffed Duck ().