Ingredients
- 2 Roast Half Duck , Defrosted
- 1/2 cup Duck Fat
- 1/2 cup Refried Beans
- 1 tbsp Cumin
- 2 tbsp Chili Powder
- 4 Cloves Garlic, Minced
- 3 cups Masa Harina
- 2 cups Duck or Chicken Stock
- 1 tsp Salt
- 1 tsp Baking Powder
- 20 Dried Corn Husks, Soaked in Warm Water
- Cilantro for Garnish
- Crema for Garnish
Direction
- Preheat the oven to 375°F and bake the roast half duck in a shallow baking pan for 15 minutes.
- When cool enough to handle, shred the duck. Mix the shredded duck with refried beans, cumin, chili powder, and minced garlic.
- Prepare the masa dough: combine the masa harina, duck fat, salt, and baking powder in a bowl until crumbly. Gradually add stock, mixing until the dough is smooth.
- Spread 2 tablespoons of masa dough onto each corn husk. Add 2 tablespoons of the duck filling to the center of the masa.
- Fold the sides of the corn husk inward, then fold the bottom upward to form a tamale.
- Steam the tamales for 1 to 1.5 hours. Serve immediately, garnished with fresh cilantro and crema.