鴨子嗜水，宜蘭水資源豐富，因此養鴨業十分興盛，在沒有冰箱的年代，宜蘭人將鴨肉塩醃、風乾、煙燻，造就了今日揚名全台的「鴨 」。

古法鴨賞製作過程相當繁複、耗時，會先將鴨子處理乾淨後再予醃漬，然後送進木製箱櫃，用木炭與甘蔗煙燻，甘蔗的甜份入味，在品嚐上吃出最甘甜的鹹。博士鴨承襲傳統也創新科技化，製造過程、注重成分營養，兼具色香味美，風味獨特。

Ducks love water. With rich water resources, duck farming has thrived in Yilan. Back in the days when refrigerator was a luxury, people in Yilan cured, air dried, and smoked ducks, giving rise to the famed local delicacy, sugarcane-smoked duck.
The traditional way of making sugarcane-smoked duck is complicated and time consuming; the duck must be smoked using charcoal and sugarcane to give that sweetness in the savory flavor. “Dr. Duck” has inherited the traditions, but has also innovated to adopt modern technology in the process, paying attention to ingredients and nutrients to produce fragrant and delicious sugarcane-smoked duck with the most unique flavor.