Recipe#25024

Title: Kamo Sakamushi(Sake Steamed Duck)

From: (The Meades)
Date: Wed, 16 Oct 1996 14:52:25 -0400 

2      each          Whole Duck or Chicken Breast
   2 1/2  teaspoons     Sake
IN ADVANCE:
Place Boned Duck or CHocken 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 Sake over the
Chicken or Duck and steam for 7 minutes.  Remove the from steamer, and grill
3" from heat for 2 minutes.  Cool to room temperature, cut breasts into 1/4"
slices and serve.