Duck Tamale

The Back Story

Tamale de Pato (duck tamale)

Recipe provided by Chef Eric Solar from Mizada Cocina


  • #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


-      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.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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