Kamo Sakamushi (Sake Steamed Duck)

1. 1

   In advance: Place boned duck or chicken breast skin-side up on a flameproof dish and sprinkle with 1 scant tsp.

2. 2

   of salt.

3. 3

   Cover and refrigerate for 3 hours.

4. 4

   To cook, preheat the grill to its highest point.

5. 5

   Meanwhile, pour the sake over the chicken or duck and steam for 7 minutes.

6. 6

   Remove the chicken or duck from steamer and grill for 2 minutes.

7. 7

   Cool to room temperature.

8. 8

   Cut breasts into 1/4-inch slices and serve.

No additional tips available.