>- I want to take it away. OK?
That's what we do all the time. If you don't sit down at the table
they'll know it's just take out.

>- I want to buy it about 11.00am and eat it about 8.00pm.
> Any problem with re-heating it in the microwave?
As others have mentioned, use the oven. We have it at room temp (that's
how it's served at the restaurent.)

>- Is there a sauce that goes with it?
They usually ladle over a sauce made from the drippings. Some would
also give you small containers of plum sauce.

>- I'll probably be feeding 4 people (light eaters) with this and other
> Chinese food. Should I buy a whole duck?
Depends on what else you are serving but whole would be better. There's
not a whole lot of meat.

>- Should I have it cut up? I.e., let cleaver-boy have his fun.
They automatically chop it up. You can request larger pieces perhaps,
if they understand you (the cashier probably would).

>- Is there something like: "No one in their right mind would ever
> order the duck without requiring detachment of the head and neck"
Here in Toronto they put the head and neck in the take out containers;
you can discard them yourself.

>Are there different types of duck?
Yes, but I don't know what's available in your area. There's the basic
roast duck "siu aap" (roasted on a spit); hanging-roasted duck "gwa-low
aap" (skin more crispy); Flattened duck "pay-pa app" (the duck is slit
down the side, flattened then roasted - more crispy, meat is drier),
and there may even be roast goose as well.