For a tempting twist on classic tamales, try this fantastic fusion stuffed with decadent duck confit.

Preparation

Soak corn husks in a bowl of very hot water for 30 minutes.

Whip the lard or duck fat 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.