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Game Time

Chef Greg Reggio of Zea shares the Duck Tamale

Photos by Jeffery Johnston

Duck Tamale

3 ounces pulled cooked duck meat
½ ounce vegetable oil or duck fat
¼ teaspoon salt-and-pepper seasoning (3 parts salt/1 part pepper)
1 ounce ancho chile sauce *recipe below
1 corn husk
1 cooked tamale masa portion (1-inch thick x 3.5-inches long x 2-inches wide) *recipe below
1 Tablespoon crema or sour cream
2 ounces pineapple jalapeno glaze *recipe below
1 Tablespoon cotija cheese
1 Tablespoon chopped cilantro
In a skillet add vegetable oil or duck fat, duck meat, seasoning and ancho sauce. Sauté until heated. Place corn husk on plate. Place heated tamale portion on corn husk for presentation. Add duck mixture on top. Top with pineapple glaze. Garnish with crema, cotija and cilantro.
Serves 1


Steamed Tamale Masa

2 cups masa harina flour
½ teaspoon ground cumin
½ teaspoon chile powder
½ teaspoon Kosher salt
1 teaspoon baking powder
1 cup water or chicken stock
¼ cup creamed corn
1 Tablespoon lard or solid vegetable shortening
Mix dry ingredients thoroughly in a mixing bowl. Add water, creamed corn and lard. Knead into smooth dough, adding water as needed. Line a perforated pan with corn husks or use a bamboo steamer basket. Fill 1-inch deep with masa dough. Place in steamer pan for 30-45 minutes. Let cool. To reheat, microwave each portion for 30 seconds.
4-6 portions


Pineapple Jalapeño Glaze

½ cup drained pickled jalapeños
1 cup Dole frozen pineapple concentrate
3 Tablespoons vegetable oil
Place jalapeños and pineapple concentrate in blender. After 1 minute slowly add vegetable oil.
4-6 portions


Ancho Chile Sauces

4 ounces ancho chile paste *D’Allesandro brand preferred
1 ounce tomato paste
2 teaspoons minced garlic
1 cup orange juice
1 Tablespoon granulated brown sugar
1 teaspoon finely minced Serrano pepper
½ teaspoon Kosher salt
Combine thoroughly using wire whisk.
4-6 portions




Zea Rotisserie & Bar

multiple local locations, ZeaRestaurants.com


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