Duck Breast Steamed Over Green Tea

Bring green tea to a boil with water in a large enough saucepan. Insert a bamboo steamer. Season the duck breasts with fleur de sel and place skin side down in the steamer basket. Cover with the bamboo lid and steam for 8 minutes. Remove the breasts and drain. In a skillet, heat the peanut oil and place the duck breasts skin side down. Fry over moderate heat until the fat is rendered. Let the meat rest a bit, then slice thinly. Wash, peel and chop the celery bulb. Boil in salted water until tender. Remove with a slotted spoon and puree finely in a blender. Pour the puree into a saucepan and stir in the whipped cream over low heat. Season to taste with salt if necessary. Perfume with 3 tablespoons of sesame oil. Boil the peas in salted water until soft and pass through a sieve. Pour the puree into a saucepan. Add sugar and butter and stir in the whipped cream over low heat. Add salt to taste if necessary. At the end, mix in the mint.This recipe was provided by: Nina Sotrifferwww.neubeck.atNähere info on sesame oil can be found at: www.die-feinsten-essenzen.com

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