Kamo Sakamushi (Sake Steamed Duck)

         Yield: 24 Servings
Categories: Japanese, Appetizers

2 Whole Duck or Chicken Breast 2 1/2 ts Sake IN ADVANCE: Place Boned Duck or CHocken 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 Sake over the Chicken or Duck and steam for 7 minutes. Remove the from steamer, and grill 3" from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4" slices and serve. From "Recipes-The Cooking of Japan" from Time-Life International, c1965.