Sugarcane-Smoked Duck 鸭赏
Sugarcane-Smoked Duck is featured among the local specialties of Taiwan.
Sugarcane-Smoked Duck (鸭赏) is a preserved duck speciality of Yilan (宜蘭). Lanyang Museum (蘭陽博物館) traces a local account to Xiafu (下福) around 1941, when Zhang Ashu (張阿樹) smoked salted ducks with white sugarcane.
How it is made
The salted ducks were spread open over a large stove. In the museum's account, a bamboo rack later allowed several ducks to be smoked together over charcoal with sugarcane peel. Smoking dried the ducks for preservation; the earliest production described was mainly for household use.
Where it comes from
Lai Sheng'an (賴勝安), a producer quoted in the museum account, recalled families making the ducks near the year-end holidays, after avoiding busy farming periods. His father took the finished ducks to markets including Luodong (羅東). In farming households, the valuable food was cut into small, thin pieces to accompany rice.
Lanyang Museum also documents the shift from household production to factories and improved smoking equipment.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.