DUCK TAMALES WITH MOLE SAUCE
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here, duck serves as the filling in tamales smothered in mole sauce. It's a rich, satisfying dish for a weekend project.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- To make the mole sauce, cover the ancho chilies with boiling water, and allow to soak until soft. Remove the seeds, and chop the chilies.
- Spear the tomatoes and tomatilloes with a fork and roast over an open flame until the skins begin to blacken. Chop and place in a food processor.
- Roast the garlic by holding it on a fork over the flame until lightly browned. Add to the food processor, along with the duck or veal stock, chilies, oregano, canela or cinnamon, cloves, pepper and allspice. Puree this mixture.
- Transfer the mixture to a saucepan, and simmer 15 to 20 minutes. Add the chocolate and sugar, and stir just until melted.
- To make the tamales, remove 3 tablespoons of fat from the duck confit, and heat the fat in a skillet. Add the mole sauce to the fat, and cook 5 minutes, stirring constantly.
- Melt the confit. Remove duck legs, skin them, and cut the meat off the bones, dicing it into 1/2-inch cubes. Mix with 1/4 cup of mole sauce and set aside.
- Stir warm water into the masa harina. The texture should be malleable, like a very soft dough. In a bowl whip the remaining chilled confit fat with a fork, and beat in the masa harina. Season to taste with a little salt.
- Dry the cornhusks. Flatten them, and spread about 1 1/2 tablespoons of the masa harina-fat mixture on the smooth inner side of each husk. Distribute the diced confit mixture in a line down the center of each husk. Roll each husk loosely, allowing room for expansion, and fold down the top to make a package. Tie with a strip of cornhusk. If cornhusks are not available, use pieces of cooking parchment.
- Steam the tamales for 30 minutes. Meanwhile, reheat the remaining mole sauce. Allow the tamales to cool slightly, then serve with the mole sauce on the side.
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Mozi Mozi
[email protected]These tamales were absolutely delicious! The mole sauce was rich and flavorful, and the duck was cooked to perfection. I will definitely be making these again.
Md King
[email protected]I'm not sure what went wrong, but my tamales turned out really dry. I think I might have overcooked them.
Rumaisa noor
[email protected]I made these tamales for a potluck and they were a huge hit. Everyone loved them!
Intaz Khan
[email protected]These tamales are a great way to use up leftover duck. They're also a delicious and festive dish to serve at parties.
Sit Lat
[email protected]I've never made tamales before, but this recipe made it easy. The tamales turned out great and were a big hit with my family.
Mahii Queen
[email protected]The tamales were a bit bland for my taste. I think I would add more spices to the masa next time.
Marlin Perez
[email protected]These tamales were amazing! I loved the combination of the duck and the mole sauce. I will definitely be making these again.
Salina Pervin
[email protected]I'm not a huge fan of duck, but I thought these tamales were pretty good. The mole sauce was really flavorful and helped to offset the gaminess of the duck.
Mudassir Mehmood
[email protected]The mole sauce was a bit too sweet for me. I would probably cut back on the sugar next time.
RanaAliHameed 67
[email protected]These tamales were a bit dry for my taste. I think I would add more liquid to the masa next time.
Apekshya Bista
[email protected]I wasn't sure how the duck and mole sauce would go together, but I was pleasantly surprised. The flavors were very complementary and the tamales were delicious.
Nigel Jackson
[email protected]The tamales turned out great! The mole sauce was rich and flavorful, and the duck was cooked perfectly. I would definitely recommend this recipe.
Brie Andrews
[email protected]These tamales were a lot of work to make, but they were worth it. The flavor was incredible and they were a big hit with my family.
Obinna Christian
[email protected]I've never had duck tamales before, but I'm so glad I tried this recipe. They were amazing! The mole sauce was the perfect complement to the duck.
Shadtiny
[email protected]The mole sauce was a bit too spicy for me, but the tamales themselves were delicious. I would definitely try this recipe again with a milder sauce.
Phillip Rehmert
[email protected]These duck tamales with mole sauce were a hit! The flavors were incredible and the tamales were moist and tender. I'll definitely be making these again soon.