Top Roast Duck in Taipei 萬香烤鴨莊

Restaurant name: 萬香烤鴨莊
Address: No. 116, Zhongxiao Rd, Banqiao District New Taipei City, Taiwan 220 (at the intersection with Chongqing Road) | 台北縣板橋市忠孝路116號 (與重慶路交叉口)
GPS: 25°00'07.9"N 121°27'46.1"E | 25.002204, 121.462798
Nearest MRT: Fuzhong Station 府中站
Tel: +886 2 2953 6672
Hours: 10:00am - 8:00pm




萬香烤鴨莊 roast duck shop won the best roast duck in Taiwan award in 2008 (organised by Council of Agriculture, Legislative Yuan which is the equivalent of Agriculture Ministry). Everyday, there is a long queue at the 25 year old stall. Waiting time is at least 30 minutes, usually longer. The queue often stretches across four shop fronts.



Shop founder/ owner 王志仁 has been selling roast ducks for a quarter century now.

王志仁 uses 80 day old ducks from nearby Yilan County (east of Taipei). The ducks weigh at least 3.5 kati or 2.1 kilo. The ducks are slaughtered the same day, so they are always fresh. The duck cavity is stuffed with a blend of over 24 types of herbs and spices, and rested for 1 hour. The marinated ducks are blown up with compressed air (like a balloon). This separates the meat from the skin and layer of fat. The duck is then bathed with hot maltose water. The maltose bathed ducks are air dried under a fan for 20 minutes. The air dried ducks are roasted in a hot coal fired "Apollo" (tandoor style) oven for 40 minutes.

The rows of golden brown roast ducks with a caramelised gleaming glaze are hung in the window outside the store. 萬香烤鴨莊 provide take away service only (it is not a sit down restaurant).

Customers don't mind queueing for 萬香烤鴨's roast ducks because they like the roast duck's crispy skin. The meat is lean yet tender and juicy. They like it that the ducks are fresh and the well balanced savoury sweet flavours are well infused in the roast duck. They also appreciate that it is good value for money too.

萬香烤鴨 serve their roast ducks three ways 一鸭三吃. 

First, the duck is cut into 0.5cm thick slices with fat and skin on. The roast duck meat, skin and fat are eaten neat simply with boiled white rice. 

The meat can also be eaten, rolled into a sheet of paper thin wheat skin together with a stalk of scallion, wedge of onion, stick of cucumber and a dribble of savoury sweet sauce.

The duck bones can be stir fried with vegetables and "3 cups" of sauce to make the popular dish 三杯鴨 - it's great beer food 😄 The "3 cups" consists of equal parts of light soy sauce, sesame oil, and rice wine (plus other propriety spices and condiments).

If you like fatter ducks, the best time to eat duck is in the Autumn and Winter when the birds are plumper, adding a padding of fat beneath the skin to insulate against the cold.



More Johor Kaki posts on Taipei 👈 click

More Johor Kaki posts on Taiwan 👈 click