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Recipe by: robbyn
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See below ingredients and instructions 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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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