Duck Confit Tamales with Cherry Chipotle Salsa

Luxurious tamales filled with tender duck confit and topped with a sweet and smoky cherry chipotle salsa. A perfect blend of savory and sweet.

Prep Time

45 minutes

Total Time

2 hours 15 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.11/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Ingredients

Servings

2legsDuck Confit(Pre-made, about 8 oz total meat. Can be homemade or store-bought.)

£8.00

3cupsMasa Harina(For tamales, not regular corn flour.)

£3.50

1teaspoonBaking Powder

£0.05

2cupsChicken Broth(Warm)

£1.20

1cupLard or Vegetable Shortening(Softened (but not melted) lard traditionally used for best flavor)

£1.50

1teaspoonSalt

£0.01

18piecesDried Corn Husks(Soaked in hot water for at least 30 minutes to soften)

£4.00

1cupCherries(Pitted and halved or quartered)

£3.00

2peppersChipotle Peppers in Adobo Sauce(Plus 1-2 tablespoons of adobo sauce, adjust to taste)

£2.50

0.3cupRed Onion(Finely chopped)

£0.20

1tablespoonApple Cider Vinegar

£0.10

1tablespoonBrown Sugar

£0.05

1tablespoonLime Juice(Freshly squeezed)

£0.15

to tasteSalt

£0.01

2tablespoonsCilantro(Chopped, for garnish)

£0.40

Total Cost

£24.67

£4.11 per serving

Instructions

1.
**Prepare the Duck Confit:** If needed, gently reheat the duck confit in the oven at 300°F (150°C) for 15-20 minutes until warmed through. Shred the duck meat, discarding the skin and bones.
2.
**Make the Cherry Chipotle Salsa:** In a small saucepan, combine the cherries, chipotle peppers (chopped), adobo sauce, red onion, apple cider vinegar, and brown sugar. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the cherries have softened and the sauce has thickened slightly. Stir in the lime juice and salt to taste. Let cool.
3.
**Prepare the Masa:** In a large bowl, whisk together the masa harina and baking powder.
4.
**Cream the Fat:** In a stand mixer or with an electric mixer, beat the softened lard or vegetable shortening until light and fluffy (about 3-5 minutes).
5.
**Combine Ingredients:** Gradually add the masa mixture to the whipped fat, alternating with the warm chicken broth. Mix until a smooth, slightly wet dough forms. The dough should be light and fluffy, similar to cake batter. Add salt.
6.
**Assemble the Tamales:** Take a soaked corn husk and pat it dry. Spread about 2-3 tablespoons of the masa mixture onto the husk, leaving a border around the edges.
7.
**Add the Filling:** Place a generous spoonful of shredded duck confit in the center of the masa.
8.
**Fold and Steam:** Fold the sides of the corn husk over the filling, then fold up the bottom. Secure with a strip of corn husk if needed. Repeat with the remaining husks, masa, and duck confit.
9.
**Steam the Tamales:** Arrange the tamales upright in a large pot fitted with a steamer insert. Add enough water to the pot so that it reaches just below the steamer insert. Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 1 hour 15 minutes to 1 hour 30 minutes, or until the masa is firm and pulls away easily from the corn husk.
10.
**Serve:** Let the tamales cool slightly before serving. Top with the cherry chipotle salsa and garnish with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (250g)

750 kcal / 3138 kJ

Carbs

60g

23% of RDA

Fat

45g

64% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

To test the masa consistency, drop a small ball into a glass of water. If it floats, it's ready; if it sinks, continue mixing.

Don't overfill the tamales, as they will expand during steaming.

Make sure to maintain water level during steaming to prevent the pot from drying out and burning.

The duck confit can be made a day or two in advance.

For extra smoky flavor, grill the chipotle peppers briefly before chopping.

Cooking Equipment

Large pot with steamer insert

Stand mixer or electric mixer

Large bowl

Small saucepan

Oven (for reheating confit, optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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