Peking duck will be a unit in my next cooking class?
Frοm whаt I bе wіth уου, thе crispy skin іѕ whаt іѕ eaten? Whаt dο уου dο wіth thе meat? Jυѕt curious fοr аnѕwеrѕ wіth experinced cooks аѕ thіѕ one mаkеѕ mе a bit uneasy. Delight hеlр аn ignorant, beginner american chef 
thankfulness!
The crispy skin is the bonus. You really do eat the meat as well.
You eat the meat, too.
The meat and skin are eat, but the skin is the prized part.
The crispy skin is wrapped in a mushu wrapper (like a small crepe) served with hoising sauce and green onions. Also, Cantonese eat the duck skin with a steamed buns instead of a mushu wrapper, hoisin sauce and green onions.
After the skin is eaten, the duck meat is eaten too.
Also, depending how the duck is carved the duck meat can be included with the skin.