Miniature Duck Mole Tamales

Serving Size {20 Servings}

Ingredients


Duck Mole:


20 oz Maple Leaf Farms Duck Leg Confit, roasted and shredded


2 oz Duck Fat


1 oz Pumpkin Seeds


3 Cups Onion, peeled and minced


3 Tablespoon Spanish Garlic, peeled and minced


1 Teaspoon Coriander


1 Tsp Ground Cumin


1 Teaspoon Dried Thyme


1 Tablespoon Dried Oregano


1 Each Cinnamon Stick, not pureed


1 Tablespoon Cocoa Powder


1 Tablespoon Ancho Powder


4 Tablespoon Tomato Paste


1/4 Cup Red Wine


1 Cup Duck Stock


Masa Harina:


1 Cups Masa Harina


3/4 Cup Corn Off the Cob


3/4 Cup Duck Stock


1/2 Cup Duck Fat


2 Teaspoon Kosher Salt


15-20 Fresh Corn Husk Leaves (can substitute dried)

Directions

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Duck Mole: 1. Render duck fat in small pan over medium heat. When solids are brown, remove and reserve liquid fat. Roast duck according to instruction on label.


2. Dry roast pumpkin seeds in large pan over low flame on stove top until seeds are toasted. Remove and reserve.


3. Heat reserved duck fat in same large pan over low flame on stove top until seeds are toasted. Remove and reserve.


4. Add tomato paste and mix well. Cook 5 minutes. Deglaze the pan with red wine and bring to a boil. Add duck stock and return to boil. Reduce heat and simmer 5 minutes. Transfer mixture to a blender and puree until smooth. Return mole mixture to same pan and simmer over low heat. Add shredded duck meat to mole mixture and fully blend meat with mole. Remove from heat and cool.


Masa Harina: 5. Remove kernels from corn cob and rough chop. Mix chopped corn with Masa Harina and add hot duck stock. Blend to form a dough.


6. Take reserved duck fat, combine with salt and whip with paddles in mixing bowl. Add masa dough to fat in 2 tablespoon increments until all dough is thoroughly combined with duck fat to make masa.


Assembly: 7. Soak corn husk leaves for at least 30 minutes. Drain and face inner side up cutting into 4 to 4 1/2 inch lengths. (about 3 to 3 1/2 inches wide).


8. With a spoon spread 1 tablespoon of masa mixture inside the husk. Top with 1 teaspoon of shredded duck mole. Fold husk around to cover mixture. Tie each end with strips of husks. Steam for 20 minutes. Can be made ahead at this point. Open one of the ties and serve.


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