The beggar's duck at Mission Chinese Food in New York City. I had photographed this duck for a review for Eater about a month ago but never tried this dish until tonight. There's a full duck cooked in a lotus leaf and baked in clay. The name comes from the name "Beggar's chicken' which is the bird normally used, and it was given that name supposedly from a Chinese story where a beggar was given an entire chicken one day. They didn't have an oven or stove to cook it on so he had to cook it in the ground over hot coals and surrounded the chicken by clay. At least that's what the chef told us tonight but I had already imbibed a few cocktails so don't hold me to the story.