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Those ducks hanging in the windows of Chinatown restaurants may look questionable, but after years of fining restaurants to no avail, the DOH actually conducted a study on the safety of the meat several years ago. It determined that the way the ducks are cooked is, as one former inspector put it, "pretty much foolproof," and now allows restaurants to keep them hanging for four hours after cooking. Restaurants do, however, have to navigate some bureaucracy to prove they're doing it right. [Open City]
