It was great!
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.