Shanna's Duck Tamales With Sour Cherry Mojo Sauce
1 cup kosher salt
1/2 cup chopped thyme leaves
4 x duck legs
1 x white onion quartered
4 x garlic cloves
6 x star anise pods
2 lrg canela sticks (Mexican cinnamon)
4 cup melted duck fat
1 pkt cornhusks - (16 oz)
1 cup instant corn flour
3/4 cup warm water
1/2 cup vegetable shortening
1/2 cup chicken stock
SOUR CHERRY MOJO
2 cup dried cherries
3 cup red wine
1 tbl olive oil
1/2 cup thinly-sliced shallots
1 x chipotle in adobo chopped
1 x garlic clove finely minced
1/4 cup red wine vinegar
2 cup chicken stock
1 tbl chopped parsley
Method :
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.
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.