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Kamo Sakamushi (Sake Steamed Duck)

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Submitted by taste

YIELD

24 servings

PREP

10 min

COOK

10 min

READY

3 hrs

Ingredients

2 2
EACH EACH DUCK
whole breast, or chicken *
2 ½ 13
TEASPOONS ML SAKE *

Directions

IN ADVANCE: Place boned duck or chicken breast skin side up on a flameproof dish and sprinkle with 1 scant teaspoon 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 temperature, cut breasts into ¼ inch slices and serve.

* not incl. in nutrient facts Arrow up button

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