Mushroom risotto (cooking with tea)

Ingredients

Directions

1. 1

   Ice cream: Pour hot water over tea and sugar and let it steep for about 6 minutes. Pour tea through a sieve into a cold container and let it cool down (as quickly as possible). First freeze the tea, then add cream and liqueur. Put the ice cream in the freezer for about 3 hours

2. 2

   smoked duck breast: cut the duck breasts crosswise on the fat side and season with salt and pepper Put the smoked duck breast and tea in a wok. Place the ducks on the appropriate grid. Cover the wok and close it well with damp kitchen paper. Heat the wok on the hotplate until smoke is formed. Then turn down a little and smoke for about 25 minutes. Then let the ducks rest for approx. 8 minutes. Smoking is best outside!