It is not simple as "if you look like a duck, walk like a duck and quack like a duck then you are a duck!"

Chinese ducks are a different breed and raise/fed differently than other country/region. As a result the skin's fat content is different in terms of quantity and quality. The flesh will also have a different texture or in Cantonese "the feel in the mouth" (口感).
Chinese roasting chef mentioned that they also need to learn to read the meat (piglet/duck) differently when roasting in a different region.