A returnee launched a second career over 10 years ago by opening this no-frills joint that specialises in duck dishes. Perseverance and eagerness to learn helped the shop establish a presence on the food scene, and his original recipes of shredded ginger duck soup, and braised duck rice with fried shallot have secured a loyal fan base. The sliced duck platter made with mule ducks from south Taiwan, slow cooked for 2 hours, is juicy and tender.