Does real Peking/Beijing Duck exist in Los Angeles? It's hard to say. We couldn't get a chef to go on record about how they prepare their duck. This is either (a) because their methods must be kept secret or, (b) No one wants a health inspector to come marching through kitchen doors, thermometer and clipboard in hand.
Should you be concerned with those pesky As, Bs, and Cs? For the record, CA Health Code on duck preparation:
114000. Raw duck, that otherwise would be readily perishable, shall
be exempt from the provisions of Section 113995 for a period not to
exceed two hours, if the duck will subsequently be cooked at or above
a temperature of 177 degrees Celsius (350 degrees Fahrenheit) for at
least 60 minutes.
(a) Whole Chinese-style roast duck shall be exempted from Section
113995 for a period not to exceed four hours after the duck is
prepared, since the methods used to prepare these foods inhibit the
growth of microorganisms that can cause food infections or food
...Nothing in this section shall be construed to supersede any
provision of this chapter except the provisions specified in this
(b) For the purpose of this section, "Chinese-style roast duck"
shall include, but is not limited to, Chinese-style barbecue duck,
dry hung duck, and Peking duck. Chinese-style roast duck means duck
that is prepared as follows:
(1) The abdominal cavity is cleaned.
(2) The duck is marinated.
(3) The cavity is closed prior to cooking.
(4) The duck is roasted at a temperature of 177 degrees Celsius
(350 degrees Fahrenheit) or more for at least 60 minutes.
·All Chinese Food Week 2011 Coverage [~ELA~]