Kamo Sakamushi (Sake Steamed Duck)

Recipe Ingredients

2		Duck or chicken breast
2 1/2 teaspoons	12ml	Sake

Recipe Instructions

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 temperature, cut breasts into 1/4" slices and serve.

Source:
Colonel I. F. K. Philpott

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.