Kamo Sakamushi (Sake Steamed Duck)

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 its 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