Recipe - Kamo Sakamushi (Sake Steamed Duck)

2 Whole Duck or Chicken Breast
2 One half teaspoon Sake

IN ADVANCE:
Place Boned Duck or CHocken 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 Sake over the
Chicken or Duck and steam for 7 minutes. Remove the from steamer, and
grill 3" from heat for 2 minutes. Cool to room temperature, cut breasts
into 1/4" slices and serve.

From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip