Kamo sakamushi (sake steamed duck)

Yield: 24 Servings

Ingredients:

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

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