Tamale de Pato (duck tamale)

Tamale de Pato (duck tamale) | 0 Comments
From Duck Tamale, Aired on Mon 5/25
Chef Jeff Henderson, Duck, Tamale

Recipe provided by Chef Eric Solar from Mizada Cocina


-      Scoop lard into an 8” sauté skillet set over medium-high heat

-      Add the duck and form the duck portion to 1/2” thick

-      Sprinkle salt and pepper evenly over duck

-      Portion borracha salsa on top of the duck

-      Allow to cook undisturbed until the underside is browned and crisp

-      Using the rubber spatula, gently fold borracha salsa and the duck meat together

-      Cook just until sauce is heated. DO NOT REDUCE DOWN THE SAUCE.

  • #100 scoop lard
  • 3 wz. duck portion
  • ¼ teaspoon salt and pepper seasoning
  • 1 vz. Borracha salsa
  • 1 ea. Corn husk set
  • #8 scoop tamale masa
  • 2 vz. Pineapple jalapeno glaze
  • 8 lines crema
  • 1 tablespoon cotija
  • 1 tablespoon cilantro

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