Braised Duck Tamales With Sour Cherry Mojo

Directions

1. In a bowl, combine the kosher salt and minced thyme and mix it well. Rub the salt and thyme mix on both sides of the duck, layering it on thickly. Place legs in a shallow pan and chill, covered, overnight.
2. Preheat oven to 350 degrees.
3. In the same shallow pan, add in the onion, garlic, star anise, canela, and duck fat over the legs. Cover the pan with aluminum foil. Roast in the oven for 3 hrs.
4. Meanwhile, soak the cornhusks in hot water for 1 hour.
5. To make the dough for the tamales, moisten the instant corn flour with the hot water. Set aside. Beat the shortening in a mixer till creamy and fluffy, about 10 min, then mix in the corn flour and chicken stock.
6. After 3 hrs remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside.
7. To assemble the tamales, open the soaked cornhusks and add in 2 Tbsp. of dough. Spread the dough over the cornhusk leaving a 1/2-inch border. Put 1 Tbsp. of the shredded duck meat in the center in a line. Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or possibly ripped-off piece of the cornhusks. Repeat the process till all the dough and filling is finished.
8. In a double boiler or possibly steamer, steam the tamales for 20 min. Turn off heat and allow to sit for 10 min before serving.
9. To make the Sour Cherry Mojo: Soak the dry cherries in a bowl with red wine for 1 hour.
10. In a medium saucepot, heat 1 Tbsp. of oil over medium-high heat. When the oil has begun to smoke, add in the shallots, chipotle, and garlic. Cook for 5 min then deglaze with red wine vinegar and duck stock. Cook for 3 min then add in the cherry mix. Cook for 30 min till the liquid has thickened. Add in the parsley. Season with salt and pepper.
11. To serve, remove the tamale from the steamer. Open the tamales and serve with a spoon of the cherry mojo.
12. This recipe yields 4 to 6 servings.