Question: What is the duck rinsed with in the last step?
About the article "Peking duck", section "Reheating".

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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.
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. 
Cleaning up is an important step in the ritual.
Brewed tea and tea leaves should not remain in the teapot after the ritual.
The pot must be cleaned up thoroughly and rinsed with hot tea.
Utensils must be sterilized with boiling water.
The teapot should be rinsed with hot tea and the outside should be rubbed and polished with a good linen cloth.
A clay teapot should never be washed with detergents or soaps.
The tea pot must be allowed to dry naturally.
The utensils and serving cups should be allowed to air dry on a tea tray.  
 "Walking by Myself" "Slidin' In" "Divin' Duck Blues" "One Step at a Time" "Nickel Blues" "E.Z.
Rider" "Last Night" "Messin' with the Kid" "Honest I Do"  
The domestic duck, like other poultry species, has many breeds.
Most are derived from the wild Mallard, while a minority are descendants of the Muscovy Duck.
Duck breeds are officially recognized for showing by governing bodies of enthusiasts such as the American Poultry Association, which usually administer breed standards such as the Standard of Perfection.
This is list of officially recognised duck breeds: Abacot Ranger (also known as Streicher) Alabio Duck Allier Duck American Pekin Duck Ancona duck Australian Spotted Aylesbury Duck Bac Kinh Duck Bali duck Bashkir Duck Bau Quy Duck Black East Indian Duck Blekinge duck Bourbon Duck Buff Orpington Duck Call Duck Challans Campbell Duck Cayuga Duck Co Duck Crested Duck Crispy Duck Danish Duck Dendermond Duck Duclair Duck Dutch Duck Dutch Hookbill Duck East Indie Duck Estaires Duck Faroese Duck Forest Duck French White Duck German Pekin Duck Gimbsheimer Duck Golden Cascade Gressingham Duck (Wild Mallard crossed with Pekin) Havanna Duck High Flyer Duck Hoa Duck Hungarian Duck Huttengem Duck Challans Duck Chara Chamble Chara Chemballi Duck Indian Runner Duck Khaki Campbell Magpie Duck Majorcan Duck Moc Duck Mulard  Muscovy Duck Overberg Duck Pomeranian Duck Rouen Duck Saxony Duck Semois Shetland duck Silver Appleyard Duck Swedish Blue duck Swedish Yellow Duck Termonde Duck Tsaiya Duck Ukrainian Duck Venetian Duck Vit Bau Ben Duck Vouille Duck Welsh Harlequin Duck