Kamo Sakamushi (Sake Steamed Duck) Recipe


CTC Food International, Inc.


Step 1

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.


Step 2

Preheat the grill to it''s highest point. Meanwhile, pour the sake over the Chicken or Duck and steam for 7 minutes.

Step 3

Remove the Chicken or Duck from steamer, and grill 3" from heat for 2 minutes.

Step 4

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

Things You'll Need

  • 2 Whole Duck or Chicken Breast
  • 2 1/2ts Sake

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