Spice China is about 8,000 miles from Beijing, the home of the Peking duck, and yet it is in this Louisville dining room that you can have set before you the best Peking duck in the Denver area. The kitchen takes two days to cook its ducks, then serves them the right way: a full breast, expertly deboned and sliced with a flashy double-cut that makes for about a hundred bite-sized (or pancake-sized) pieces, topped with shingled strips of crisp, sweet, smoky duck skin the color of caramel candy. And in a sop to duck junkies, it tops the breast with a flap of fatty skin that's perfect for chewing after it's been dipped in the cup of super-sweet and nutty, savory, smoky hoisin sauce.