Whole Duck or Chicken Breast 1/2 teaspoon(s) Sake T O DO FIRST: Place Boned Duck or Chicken breast skin side up on a flameproof...
Whole Duck or Chicken Breast
1/2 teaspoon(s) Sake
TO DO FIRST: 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.
