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
Written recipes as a concept can be found back into the distant past, at least as far as pharonic Egypt, and possibly even further than that. However, generally, these early cook books were just very simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. During the time of the Romans a man called Apicius assembled a number of scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of Roman times used many aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. Over the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to serve the most extravagent meals, and as a result cooks and their recipes were highly sought after. Nevertheless, it was during the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing popular recipes of the day. When we get to the 20th century, recipe publications were in high demand, as a result of increased literacy, more free time and being a little richer. The arrival of TV brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Kamo Sakamushi (Sake Steamed Duck) recipe.
