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Ingredientes
- 1 c. kosher salt
- 1/2 c. minced 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 c. melted duck fat
- 1 pkt cornhusks - (16 ounce)
- 1 c. instant corn flour
- 3/4 c. hot water
- 1/2 c. vegetable shortening
- 1/2 c. chicken stock
- 2 c. dry cherries
- 3 c. red wine
- 1 Tbsp. extra virgin olive oil
- 1/2 c. thinly-sliced shallots
- 1 x chipotle in adobo minced
- 1 x garlic clove finely chopped
- 1/4 c. red wine vinegar
- 2 c. chicken stock
- 1 Tbsp. minced parsley
Direcciones
- In a bowl, combine the kosher salt and minced thyme and mix it well. Rub the salt and thyme mix on both sides of the duck, layering it on thickly. Place legs in a shallow pan and chill, covered, overnight.
- Preheat oven to 350 degrees.
- In the same shallow pan, add in the onion, garlic, star anise, canela, and duck fat over the legs. Cover the pan with aluminum foil. Roast in the oven for 3 hrs.
- Meanwhile, soak the cornhusks in hot water for 1 hour.
- To make the dough for the tamales, moisten the instant corn flour with the hot water. Set aside. Beat the shortening in a mixer till creamy and fluffy, about 10 min, then mix in the corn flour and chicken stock.
- After 3 hrs 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 in 2 Tbsp. of dough. Spread the dough over the cornhusk leaving a 1/2-inch border. Put 1 Tbsp. 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 possibly ripped-off piece of the cornhusks. Repeat the process till all the dough and filling is finished.
- In a double boiler or possibly steamer, steam the tamales for 20 min. Turn off heat and allow to sit for 10 min before serving.
- To make the Sour Cherry Mojo: Soak the dry cherries in a bowl with red wine for 1 hour.
- In a medium saucepot, heat 1 Tbsp. of oil over medium-high heat. When the oil has begun to smoke, add in the shallots, chipotle, and garlic. Cook for 5 min then deglaze with red wine vinegar and duck stock. Cook for 3 min then add in the cherry mix. Cook for 30 min till the liquid has thickened. Add in 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.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 6 servings | |
| Calories 1655 | |
| Calories from Fat 1400 | 85% |
| Total Fat 158.44g | 198% |
| Saturated Fat 42.79g | 171% |
| Trans Fat 5.71g | |
| Cholesterol 152mg | 51% |
| Sodium 19044mg | 794% |
| Potassium 455mg | 13% |
| Total Carbs 29.61g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.95g | 5% |
| Protein 7.48g | 12% |
