Title: Kamo Sakamushi (Sake Steamed Duck)
Categories: Appetizer
Yield: 24 Servings
| 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.