One is filled with shredded duck, spinach and a touch of sage under a light mixed vegetable sauce.

The restaurant specialises in fish, though not, hopefully, the 'shredded duck in oyster flavour' soup.

Add the shredded duck, crushed juniper berries, salt and pepper and continue to cook until browned, about 5 minutes.

And so little shredded duck came with cellophane noodles ($10) that we thought we had ordered a noodle dish by mistake.

NOT many restaurants serve the rustic French appetizer called rillettes de canard, which is a spread made with shredded duck and spices.

A duck salad looked stunning, with wings of crisp taro chips and crêpes filled with shredded duck, but to call it a salad was misleading.

Another arresting light starter is a salad combining shredded duck, crispy rice noodles, tomato and coriander ($8).

To serve, brush each pancake with hoisin to taste, add some shredded duck and scallions and roll up as for Peking duck.

Order a steaming pot of tea then choose between shredded duck, squid with rice and chilli, and tofu and aubergine in black-bean sauce.

The round cakes of shredded barbecued duck with a sweet pepper relish have a pleasingly down-home quality to them.