Kamo sakamushi (sake steamed duck)
Last updated 6/12/2012 12:45:57 AM. Recipe ID 6004. Report a problem with this recipe.
Title: Kamo sakamushi (sake steamed duck)
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.
Didn't find the recipe you were looking for? Search for more here!