Braised Duck Tamales with Sour Cherry Mojo
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 2407
- Total Fat
- 218
- Saturated Fat
- 70
- Carbohydrates
- 72
- Dietary Fiber
- 5
- Sugar
- 41
- Protein
- 24
- Cholesterol
- 254
- Sodium
- 1609
- Total: 2 hr 45 min
- Prep: 1 hr 45 min
- Cook: 1 hr
Ingredients
1 cup kosher salt
1/2 cup chopped thyme leaves
4 duck legs
1 white onion, quartered
4 cloves garlic
6 star anise pods
2 large sticks canela (Mexican cinnamon)
4 cups melted duck fat
1 pound package cornhusks
1 cup instant corn flour
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
Sour cherry mojo:
2 cups dried cherries
3 cups red wine
1 tablespoon olive oil
1/2 cup thinly sliced shallots
1 chipotle in adobo, chopped
1 garlic clove, finely minced
1/4 cup red wine vinegar
2 cups chicken stock
1 tablespoon chopped parsley
Directions
- In a bowl, combine the kosher salt and chopped thyme and mix it well. Rub the salt and thyme mixture on both sides of the duck, layering it on thickly. Place legs in a shallow pan and refrigerate, covered, overnight.
- Preheat oven to 350 degrees F.
- In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs. Cover the pan with aluminum foil. Roast in the oven for 3 hours.
- Meanwhile, soak the cornhusks in warm water for 1 hour.
- To make the dough for the tamales, moisten the instant corn flour with the warm water. Set aside. Beat the shortening in a mixer until creamy and fluffy, about 10 minutes, then fold in the corn flour and chicken stock.
- After 3 hours remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside.
- To assemble the tamales, open the soaked cornhusks and add 2 tablespoons of dough. Spread the dough over the cornhusk leaving a 1/2-inch border. Put 1 tablespoon of the shredded duck meat in the center in a line. Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or ripped-off piece of the cornhusks. Repeat the process until all the dough and filling is finished.
- In a double boiler or steamer, steam the tamales for 20 minutes. Turn off heat and allow to sit for 10 minutes before serving.
- To make the sour cherry mojo: Soak the dried cherries in a bowl with red wine for 1 hour.
- In a medium saucepot, heat 1 tablespoon of oil over medium high heat. When the oil has begun to smoke, add the shallots, chipotle, and garlic. Cook for 5 minutes then deglaze with red wine vinegar and duck stock. Cook for 3 minutes then add the cherry mixture. Cook for 30 minutes until the liquid has thickened. Add the parsley. Season with salt and pepper.
- To serve, remove the tamale from the steamer. Open the tamales and serve with a spoon of the cherry mojo.