Duck Rice 鸭肉饭
Duck Rice is featured among the local specialties of Taiwan.
Duck Rice (鸭肉饭) has a documented local example at Zhanji (詹記) in Kaohsiung (高雄)'s Linyuan Market (林園市場). Its rice is dressed with duck fat and fried garlic, while the accompanying duck is prepared by traditional smoking.
How it is made
At Zhanji, white rice is mixed with duck fat and crisp fried garlic. A house-made soy sauce with minced ginger can be stirred in as well. TAKAO (樂高雄), the city magazine, describes this fragrant duck-fat rice as a favourite of regular customers, including those who order it without duck meat.
Flavour and texture
The smoked duck has tender meat that is not dry, and golden, glossy skin that is neither crisp-skinned nor greasy. The city magazine identifies a longan-wood smoke fragrance. It documents servings of duck with sliced rice blood cake alongside the rice.
Where it comes from
The founder was Zhan Zaiyi (詹在益), nicknamed Zhugobo (豬哥伯). The city magazine attributes the spread of imitating local duck eateries to the distinctive smoked flavour of his preparation.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- Duck rice (ya rou fan), sliced duck meat served over rice with sauce, a Taiwanese dish · 鸭肉饭，鸭肉切片盖饭淋酱汁，台湾小吃Photo: eazytraveler · CC BY 2.0 · taken 2010-02-19Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
