1. Slice the duck breasts diagonally into 16 thin pieces, and salt each piece lightly. One at a time dip each slice into the cornstarch and vigorously shake off the excess.
2. In a 1-quart saucepan, bring 2 cups of water to a boil, and add the duck slices. When the water returns to a full boil, remove the duck slices with tongs and drain them on paper towels.
3. Combine the sake with dashi or chicken stock in a 1-to 1½-quart saucepan. Bring to a boil over high heat and stir in the sugar, salt, soy sauce and a few sprinkles of MSG.
4. Then add the ginger and slices of duck reduce the heat to moderate and cook uncovered for about 3 minutes.
5. Serve the seasoned duck at room temperature, as part of a Japanese meal or in larger portions, as a luncheon dish with soup.
