Braised Duck Tamales With Sour Cherry Mojo
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
52
Sourness
43
mins
Prep time (avg)
3.2
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Thyme Leaves (chopped)2 large
Cinnamon (sticks canela mexican)4 cups
Duck Fat (melted)3 cup
Water (warm)1 cup
Vegetable Shortening2 cups
Chicken Stock2 cups
Dried Cherry3 cups
Red Wine1 tbsp
Olive Oil1 cup
Shallot (thinly sliced)1 cup
Red Wine Vinegar1 tbsp
Parsley (chopped)Directions:
1
In a bowl, combine the kosher salt and chopped thyme and mix it well
2
Rub the salt and thyme mixture on both sides of the duck, layering it on thickly
3
Place legs in a shallow pan and refrigerate, covered, overnight
4
Preheat oven to 350 degrees F
5
In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs
6
Cover the pan with aluminum foil
7
Roast in the oven for 3 hours
8
Meanwhile, soak the cornhusks in warm water for 1 hour
9
To make the dough for the tamales, moisten the instant corn flour with the warm water
10
Set aside
11
Beat the shortening in a mixer until creamy and fluffy, about 10 minutes, then fold in the corn flour and chicken stock
12
After 3 hours remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside
13
To assemble the tamales, open the soaked cornhusks and add 2 tablespoons of dough
14
Spread the dough over the cornhusk leaving a 1/2-inch border
15
Put 1 tablespoon of the shredded duck meat in the center in a line
16
Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or ripped-off piece of the cornhusks
17
Repeat the process until all the dough and filling is finished
18
In a double boiler or steamer, steam the tamales for 20 minutes
19
Turn off heat and allow to sit for 10 minutes before serving
20
To make the sour cherry mojo: Soak the dried cherries in a bowl with red wine for 1 hour
21
In a medium saucepot, heat 1 tablespoon of oil over medium high heat
22
When the oil has begun to smoke, add the shallots, chipotle, and garlic
23
Cook for 5 minutes then deglaze with red wine vinegar and duck stock
24
Cook for 3 minutes then add the cherry mixture
25
Cook for 30 minutes until the liquid has thickened
26
Add the parsley
27
Season with salt and pepper
28
To serve, remove the tamale from the steamer
29
Open the tamales and serve with a spoon of the cherry mojo