Kamo sakamushi (sake steamed duck)
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Recipe by: robbyn
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 Whole Duck or Chicken Breast
2 1/2 t Sake
IN ADVANCE:
Place Boned Duck or Chicken breast skin side up on a flameproof dish
and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit
for 3 hours.
TO COOK:
Preheat the grill to it's highest point. Meanwhile, pour the sake over
the Chicken or Duck and steam for 7 minutes. Remove the Chicken or Duck
from steamer, and grill 3" from heat for 2 minutes. Cool to room
room temperature, cut breasts into 1/4" slices and serve.
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