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A veteran journalist's take on such diverse subjects as religion and religious violence, democracy, freedom of expression, sociology, journalism, criticism, travel, philosophy, Southeast Asia, politics,economics, and even parenthood, the supernatural, film criticism, and cooking. Please don't hesitate to participate by starting a comment thread if you have an interest in any of these subjects...or anything else, for that matter... p.write@gmail.com

Duck follow up

It was great!
Patrick Guntensperger
Manado, North Sulawesi


Just to let you know…the duck was wonderful. The key, I’m convinced, is not in the marinade or sauce; that can be made to suit individual tastes. What’s important is the fuel used for smoke — in this case coconut shells — and the length of time and the temperature at which the bird is cooked. 

Cook slowly with the dome on and lots of smoke



Low and slow is the way I approached it, and the duck had the flavours of the marinade buried inside the succulent meat, all infused with the exotic flavour of tropical wood smoke. Certainly worth the effort.

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