Duck Tamale Appetizer

Chef Robert Simmelink, 1995 3rd place winner of Maple Leaf Farms Chef Recipe Contest


Serving Size {6 Servings}



1 Lb 8 Oz Maple Leaf Farms Boneless Duck Breasts, skin removed

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Lb 8 Oz Prepared Tamale Masa

1 Teaspoon Ground Cumin

1 Teaspoon Cayenne Pepper

12 Sprigs Fresh Cilantro

6 Corn Husks, soaked


2 Tablespoons Olive Oil

6 Shallots, chopped

1 Carrot, chopped

1 Tablespoon Black Peppercorns

1 1/2 Cups Fresh Plums, pitted

1 Cup Red Wine

1 Quart Duck Stock

1 Teaspoon Canned Chipotle Peppers

As Needed Salt

As Needed Corn Husks

As Needed Pine Nuts, toasted

As Needed Cilantro, Enoki Mushrooms, Red Chilies


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Tamale: 1. Season duck with salt and pepper. Cook in a 350°F oven for 10-15 minutes. Cut or shred duck into small pieces.

2. Mix cumin and cayenne into masa. Place sprig of cilantro on an opened corn husk. Spread 2 ounces masa on corn husk; fill with 2 ounces duck. Bring the two lengthwise sides of the corn husk together over the filling. Fold top ends over the sides; tie. Steam for 10 minutes or until done.

Sauce: 3. Saute shallots, carrots and peppercorns in oil until they start to caramelize. Add plums and cook down. Add wine; reduce by one-half. Add stock and reduce by one half. Add chipotle peppers. Puree in blender; strain and season.

4. Place two pieces of corn husk on plate. Place two unwrapped tamales on top of corn husks; drizzle with sauce. Garnish with cilantro, pine nuts, mushrooms, chilies and additional sauce placed into a formed corn husk.

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