2 whole duck breasts
2 1/2 teaspoons Sake
1 scant teaspoon salt
Place boned duck breast skin side up on a flameproof dish and sprinkle with 1 scant teaspoon of salt. Cover, refrigerate and let sit for 3 hours. Preheat the grill to it's highest point. Meanwhile, pour Sake over the
duck and steam for 7 minutes. Remove from steamer and grill 3 inches from heat for 2 minutes. Cool to room temperature, cut breasts into 1/4 inch slices and serve.
Japanese Index | Recipe Index | Home