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What You Need:
(To Make: about 24 zensai)
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2 whole boned duck or chicken breasts, with skin left on
1 teaspoon salt
1 tablespoon sake (rice wine)
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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4. Cool to room temperature, then cut the breasts into ¼-inchslices. Serve as a hors d'oeuvre or as a first course.
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