How to Reheat Vacuum-Packed Duck Head
Steam, oven, air-fryer — three ways to bring vacuum-packed braise back to life.
1. Steaming (best). Don't open the bag. Place it in a steamer or in the outer pot of a rice cooker with a cup of water. Done when the cooker switches off. Keeps the sauce moist.
2. Oven. Open the bag and lay the piece on parchment. 180°C / 350°F for 8 minutes. Skin crisps slightly, sauce intensifies.
3. Air-fryer. 180°C for 6 minutes, flipping once. Fastest, crispest — watch the sauce doesn't scorch.
Avoid the microwave. Heat distributes unevenly and the connective tissue toughens. If it's your only option, take the duck out of the bag, add a splash of water or stock, and go 1 min + 30s with a flip.
Freshly braised
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Hand-braised on Chiayi’s Wenhua Road, cold-chain delivered to your door.
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