Smoked Duck Tamales
1 DUCKCHAR Moulard Duck Breast
Dried corn husk (soaked in hot water for 1 hr)
1 LB pre-made masa
Onions, thinly sliced
Jalapeno, thinly sliced
Step 1 - Season DUCKCHAR Duck Breast with salt and pepper. Smoke at 250 degrees F until internal temp reaches 130 degrees F. Chop the duck and set aside for tamales.
Step 2 - Add a small amount of vegetable broth to masa if it’s too thick to work with. The consistency should be thick but still hydrated enough that you can spread it out easily on the corn husk.
Step 3 - Spread masa evenly on corn husk. Add smoked duck, cilantro, and onion and roll closed. Use some extra masa as glue to seal the corn husk closed. Fold the narrow end under and leave the other side open.
Step 3 - Steam tamales in a large stock pot. The tamales should be positioned standing up with the open side facing up. Cook for around 120 minutes or until the masa becomes firm
Step 4 - Once cooked, allow to rest for 30 minutes. Then serve and enjoy.
Step 5 - Tamales can be reheated in steamer. But we love to put them in the pellet smoker for 25 minutes at 350 degrees F. If you make a large batch, freeze the extra ones in a zip lock bag.