2 Whole Duck or Chicken Breast
2 1/2 ts Sake
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.