Duck's rich-tasting meat and fatty skin go particularly well with the sweet, sour, and spicy flavors of Southeast Asian foods. A quartered, slow-simmered duck gives depth to kiam chye ark, a restorative sour soup of salted mustard greens and Chinese preserved plums that's popular in Malaysia and Singapore. On the Indonesian island of Bali, duck is the centerpiece of ceremonial dishes such as bebek betutu, which calls for rubbing a whole bird with a heady blend of ginger, turmeric, galangal, chiles, shrimp paste, and tamarind pulp, encasing it in coconut bark, and cooking it slowly in a terra-cotta pot over flaming rice husks. Janet De Neefe, an Australianborn cookbook author who runs a culinary school on the island, points out that ducks are considered by locals to be repositories of wisdom and are revered for, among other things, their monogamous lifestyle. This may explain why duck is one of the very few meats that Balinese priests will eat.