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@DerynInteresting... I've had fondue in Burgundy where it was meat (duck was popular, as well as pork and beef) and the cooking liquid was oil! Very tasty!
ETA: yes, you either used your chopsticks to dip, or the slotted spoon. Sometimes, the thinly sliced meats would fall apart, so the server in one place showed us how to use the slotted spoon and chopstick in conjunction with each other a proper result.
@DerynInteresting... I've had fondue in Burgundy where it was meat (duck was popular, as well as pork and beef) and the cooking liquid was oil! Very tasty!
