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  Added: Apr 20, 2007  •  Visited (365)  •  Print version Print this recipe (65)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sake - Steamed Duck
(Kamo Sakamushi)
What You Need:
  • 2 whole boned duck or chicken breasts, with skin left on
  • 1 teaspoon salt
  • 1 tablespoon sake (rice wine)

  • How To Cook:
    1. Place the boned duck (or chicken) breasts skin side up on a flameproof dish or small platter and sprinkle them with 1 teaspoon of salt. Cover with plastic wrap, refrigerate and marinate for at least 3 hours.

    2. Preheat the broiler to its highest point. Meanwhile, pour the sake over the duck and steam for 7 minutes either in an Oriental steamer or the steamer substitute.

    3. Remove the plate of duck from the steamer and slide it under the broiler about 3 inches from the heat. Broil for about 2 minutes, or until the breasts have turned a rich golden brown.

    4. Cool to room temperature, then cut the breasts into ╝-inchslices. Serve as a hors d'oeuvre or as a first course.

    To Make: about 24 zensai
    This recipe is also available in:
    Cuisine ╗ Asia ╗ Japan
    Main Ingredient ╗ Meat & Poultry ╗ Duck
    Main Ingredient ╗ Condiments ╗ Sake
    Dish ╗ Appetizers


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