Duck Head, Neck, or Wing — Which One Are You?
All braised, all different. A first-time guide to choosing the cut you'll actually finish.
Duck head: gelatinous, bone-rich, beloved by the people who know. Drinking food.
Duck neck: meat-to-bone balance, satisfying gnaw. Most beginner-friendly.
Duck wing: meaty, skin-forward, the most "meat-like" cut. Pick this if there are kids or elders avoiding bones.
Duck feet: pure skin and tendon. Beer + game-night classic.
Duck gizzard: crisp, springy — a different texture from the others entirely.
First time? Try the mixed box: one or two of each, see which one your household goes back for.
Freshly braised
Want a taste?
Hand-braised on Chiayi’s Wenhua Road, cold-chain delivered to your door.
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