INGREDIENTS

INSTRUCTIONS

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 "Recipes-The Cooking of Japan" from Time-Life
International,  c1965.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

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