To boulster your point, last year I was helping a successful (ABC) HK restauranteer survey the Shanghai market, which entailed ordered pretty much everything on the menu at a variety of restaurants. At Jean Gorges, both the duck and the beef were supposedly from Australia, but my restaurant guy cried foul (no pun intended) because both were vastly inferior (he presented a tangible case) to the products coming through known supply chains.

Back on the subject of duck in BJ, I echo those that have said Quanjude is not worth a visit. Some of the others mentioned here are fine (notably Liqun and Da Dong IME), but I personally like the duck at the Xiaowangfu near the Kerry Centre. While definitely an expat loaded (some cynical folk would term "Americanized") establishment, they do it right. For example, their Lazi Ji (chicken interlaced with extremely hot peppers) is some of the best I've ever experienced, but it consists of (relatively) boneless chicken meat. Many Chinese are disgusted by this idea because bones supposedly add flavor, but if you're like me and can't tell the difference, the boneless product in a clean environment is superior to the traditional variety.

Anyway, I have to admit that I like PF Chang's more than 99.9% of the restaurants in these parts so you should take my opinion with a grain of salt. But, please do me a favor; next time you're in town, try one meal at an authentic place with caged pidgeons and cobras on the front stairs and another at Xiaowangfu and get back to me.