The Chinese restaurant more than likely serves smoked duck. Smoked duck is brined using nitrates and nitrites before they are smoked. Nitrates and nitrites will turn ANY type of meat red. I found a recipe on the internet for you.

Tea Smoked Duck

Ingredients
Marinade:

* 1 whole cleaned duck (preferably Peking where the breasts are larger)
* 1 large cut ginger root, crushed
* 1 bunch spring onions
* 1 tablespoon ground cloves
* 1 (6-inch) cut cassia cinnamon, preferably Chinese
* 1 Sichuan red peppercorns
* 1/2 cup maltose sugar or honey
* 1/4 cup kosher salt
* 1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes)
* 1 tablespoon saltpeter (optional but in original recipes)
* Water, enough to just cover duck in bath
* Sesame /vegetable oil, for darning

Smoking oven:

* 1 beat of camphor wood (chips are fine) Other types of wood such almond can be used)
* 1 cup brown sugar
* 1 bag dried tea branches, optional

Directions

Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.

Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.

Place the camphor wood, brown sugar, tea branches, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 summary, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 summary should be at 400 degrees F, with a final darning of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to end, if timing for service is critical.

Cut and serve hot, with buns and sauce, optional.

Make sure you use the saltpeter for the bright red color.