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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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