Recipes Nugget Markets Signature Recipes
Duck Confit Tamales
- Prep time
- 30 minutes, plus 30 minutes soaking PT30M
- Cook time
- 1 hour PT1H
- Yield
- 24 tamales
- Difficulty

For a tempting twist on classic tamales, try this fantastic fusion stuffed with decadent duck confit.
Ingredients
- 24 corn husks
- 1⅓ cups lard
- 4 cups masa harina
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 3 cups chicken stock
- 6 legs duck confit, shredded
- 1 pint Fresh to Market Salsa Verde
- 1 pint Fresh to Market Pico de Gallo
Preparation
Soak corn husks in a bowl of very hot water for 30 minutes.
Whip the lard in the bowl of an electric mixer with a paddle attachment on high speed until light and fluffy, about 5 minutes. Add masa harina, baking powder, salt, cumin, and 1 cup stock and continue to mix on medium-high speed. Slowly add remaining stock until a soft dough forms, then beat at high speed for 5 minutes. The masa mixture will have the consistency of thick peanut butter.
To assemble tamales, place a soaked corn husk on a work surface with the wide end at the top. Spread ¼ cup masa mixture on the top center of the husk, then lay a piece of plastic wrap over the dough and use a rolling pin or your hands to make an even ¼ inch layer of masa along the top ⅔ of the husk, leaving enough room to fold the bottom husk up.
Place 2 tablespoons of shredded duck confit down the middle. Fold the corn husk over the duck confit lengthwise in thirds, then fold the bottom husk up.
Place folded tamales in a steamer, folded side down. Steam for 1 hour, or until masa releases from the husk. Let stand 10 minutes.
Serve with salsa verde and pico de gallo.