Kamo Sakamushi (sake Steamed Duck) Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2: Whole Duck or Chicken Breast,
2 1/2 tsp: Sake,
Directions:
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 its 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.
Source from luhu.jp
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 its 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.
Source from luhu.jp
Tags
Appetizers