Title: Kamo sakamushi (sake steamed duck)
 Categories: Appetizers
      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.