Duck Confit Tamales with Cherry Chipotle Salsa

**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.

**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.

**Prepare the Masa:** In a large bowl, whisk together the masa harina and baking powder.

**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).

**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.

**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.

**Add the Filling:** Place a generous spoonful of shredded duck confit in the center of the masa.

**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.

**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.

**Serve:** Let the tamales cool slightly before serving. Top with the cherry chipotle salsa and garnish with fresh cilantro.