I'm not sure about the British version, but "crispy aromatic duck" should be a translation of 香酥鴨, which is a Sichuanese style where the duck is steamed, air dried, then deep fried. It is very different from Peking duck.
Something like this (I am not necessarily recommending this particular restaurant, which I have never been to, but it might be worth a try): https://www.openrice.com/zh/hongkong...¨“-p9383646