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Duck in Sake


Kamo Sakamushi ( Steamed Duck in Sake Wine)

(A Japanese Appetizer)


2 each Whole duck or chicken breast
4 tsp. Sake wine
1 tsp. Sea salt


Preheat the grill to high power point.

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

Remove the from steamer, and grill 3 inches from heat for 2 minutes.

Cool to room temperature, cut breasts into 1/4 inch slices and serve.

Serves for 24 people.


Preparation in Advance: (Useful information and tips)

Place boned duck or chicken breast skin side up on a flameproof dish and sprinkle with 1 tsp of salt. Cover, refrigerate, and let sit and marinate for 3 hours.
Or you can do duck and chicken combination by just doubling the instructions





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Last modified: May 26, 2003