Kamo Sakamushi (Sake Steamed Duck)

Ingredients

2 Whole Duck or Chicken Breast
2 1/2 ts Sake

Preparation

1. 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.
2. Preheat the grill to it's highest point. Meanwhile, pour Sake over the Chicken or Duck and steam for 7 minutes.
3. Remove the from steamer, and grill 3" from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4" slices and serve.

Serving

Serves 8 people