Bring a pot of water to a boil. Cook the tongue over medium heat (in its vacuum sealed package) for about five hours, or longer if you like it softer. Peel off the skin while it’s still hot, then let cool and slice.

In a saucepan, combine the water, duck sauce, chili sauce, vinegar, soup mix, and honey. Bring to a boil and cook until thickened and reduced to about half the original amount.

Pour sauce over the sliced tongue and serve.