Deluxe kamo sakamushi (sake steamed duck)
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Recipe by: pierre-claude
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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 ts 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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