2 whole duck or chicken breast
2 1/2 tsp sake
Directions
IN ADVANCE:
Place Boned Duck or Chicken 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 the sake over the Chicken or Duck and steam for 7
minutes. Remove the Chicken or Duck from steamer, and
grill 3" from heat for 2 minutes. Cool to room room
temperature, cut breasts into 1/4" slices and serve.
Servings: 24 servings
Kamo Sakamushi (Sake Steamed Duck) Recipe brought to you by Recipe Ideas
Categories: Duck; Meat; Poultry
The History of Recipes
We can track the history of written recipes way back into history, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these old cook books were just basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, there were some recipe books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that is served today, but rather descriptions of the types of food prepared by the chefs of the rich and powerful of that time. During the succeeding few hundred years, the powerful and wealthy houses strove to serve up the most extravagent meals, and consequentially chefs and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Kamo Sakamushi (Sake Steamed Duck) recipe.
