Ingredients for tamales
- 30oz. Cornmeal (foster farm, Sagaponack)
- ½ Spanish onion, diced
- 10oz duck fat
- 1 cup shredded duck (cooked dark meat from 1 bird)
- 1.5 tablespoon coriander seed powder
- 2.5 teaspoons sea salt
- 2 tablespoons agave nectar
- 1 teaspoon baking powder
- ½ cup duck stock
- 8 corn husks
Start by soaking the husks in hot water for 20 minutes
Simmer onions in 2 tablespoons of duck fat over low heat on the stove top.
Season shredded duck meat with a pinch of salt and coriander powder.
In a mixer bowl place all remaining duck fat and run with a mixer paddle on low for 3 or 4 minutes.
Add the corn meal 10oz at a time over 5 minutes, running on low. As it’s running add salt, coriander seed powder and agave nectar. Now add the baking powder and onions. Finally add duck stock and run for another minute.
To fill the husks, spread the softened husk one at a time on a dry surface, add about ½ cup of dough, top with seasoned duck meat and roll, take time to pack the end. Make one small tamale with any remaining dough to use as a tester. When all are rolled, set aside covered until ready to steam.
Set up the steamer with hot water and place the tamales carefully above the water. Set heat on high and bring to a boil, cover pot and reduce heat to simmer, allow to steam sealed with top on for at least 30 minutes. After 30 minutes, remove the small tester tamale and open to taste and determine if the rest are ready for service.
Mole for Duck Tamales
- 6 guajillo peppers
- 4 arbol peppers
- 2 plum tomatoes
- 1 jalapeno pepper
- 6 garlic cloves
- ½ Spanish onion – chopped
- 4 tablespoons white sesame seeds
- 1 cup pumpkin seeds – pepito
- 2 tablespoons coriander powder
- 6 cinnamon sticks
- ¼ cup duck fat
- 1 cup duck stock
- 1 cup orange juice
- 2 tablespoons agave nectar
- 3 oz chocolate – Abuelitch (Mexican)
- 2 tablespoons sea salt
Step 1: chop garlic, onion, jalapeno and combine over medium heat in a cast iron skillet add duck fat and stir until soft.
Transition to food processor
Step 2: toast sesame seeds and pumpkin seeds in the same skillet. Transition to the processor and add salt and coriander powder.
Step 3: chop chili’s and toast in the skillet with 3 chopped cinnamon sticks, stir over minimum heat for 2 minutes. Transfer to processor.
Step 3: start running the processor and add duck stock and orange juice slowly. Add the remaining duck fat and then chop the chocolate and add that, too. Run until the mixture smooths out, about 3-4 minutes.
Step 4: strain contents through a fine mesh.
Pour the strained mole into the skillet and simmer for 30 and add ½ cup of duck fat at the end, then store cold.
Reserve the remaining product in the strainer for use as a crust for chicken or pork loin.
Pickled Red Onion (tamale garnish w/ crumbled feta)
- 1 medium red onion, sliced thin
- ⅓ cup red wine vinegar
- 1 ½ tablespoons sugar
- ½ tablespoon sea salt
- 1 dried guajillo chili
- 2 cups water
Bring water to a simmer in a small saucepan over medium heat. Place onions, sugar, salt & chili in the water & simmer for 3 min.
Remove chili and slice top off.
Remove seeds, slice the chili as thin as possible,
Return sliced chili to the simmering water.
Strain ⅔ of the water, then pour red wine vinegar over the onions until they float.
Transfer to a jar or ramekin cover and refrigerate overnight.