Kamo Sakamushi (Sake Steamed Duck)

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

2 whole duck or chicken breasts
2-1/2 tsp. sake

INSTRUCTIONS

In advance: Place boned duck or chicken breast skin-side up on a flameproof dish and sprinkle with 1 scant tsp. of salt. Cover and refrigerate for 3 hours.

To cook, preheat the grill to its 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 for 2 minutes. Cool to room temperature. Cut breasts into 1/4-inch slices and serve.

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Tagged: asian, steamedduck add tags

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