Braised
Duck Tamales with Orange-Chipotle Salsa
Chef Brack May of Cobalt – New Orleans, LA
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
- 16 Corn husks
Dough
- 1 ½ cups masa flour
- 1 cup seasoned chicken stock
- 6 ounces lard, at room temperature
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 ears worth fresh corn kernels
- 2 Tablespoons cilantro, chopped
- ¼ cup Asiago cheese, grated
Filling
- 3 Tablespoons canola oil
- 8 duck legs
- 1 yellow onion, sliced
- 5 cloves garlic, smashed
- Pinch of salt
- ½ teaspoon cumin, toasted
- 2 sprigs fresh oregano
- 6 sprigs fresh thyme
- Zest of ½ an orange, chopped fine
- 1 cup dark veal or duck stock
- 1 cup milk
- 1 chipotle in adobo seeds, chopped finely
- 2 fresh bay leaves
- ½ teaspoon freshly ground black pepper
- Fresh cilantro, finely chopped, as needed
- Fresh lime juice, as needed
Salsa
- Tomatillos
- Onion
- Garlic
- Hot peppers
- Fresh herbs
- Lime juice
- Salt and freshly ground black pepper, to taste
- Orange segments
- Cilantro
- 3 chipotle peppers, seeded and chopped
Method: For Panna Cotta:
Combine heavy cream, pecan paste and sugar in a sauce pan. Heat
to scalding, stirring until sugar is dissolved. Remove from heat.
Dissolve gelatin sheets in warm mixture, then add buttermilk and
mix thoroughly. Pour into 10-inch square pan lined with aluminum
foil. Refrigerate over night. Turn out and cut into squares, ½
- inch x 1 ½ - inch.
For Beignet Filling:
Combine butter, vanilla and brown sugar in sauté pan. Melt
over medium heat, and add apples and pecan pieces. Cook until apple
is soft. Turn out onto baking sheet and cool.
For Beignet Dough:
Combine yeast and milk. Whisk until yeast is dissolved. Whisking
at low speed, add eggs. In separate bowl, mix flours, cinnamon,
ground cloves, sugar and salt. In small sauce pan, melt butter and
water together. Alternating wet and dry ingredients, add to yeast
mixture. A dough will form. Wrap dough in plastic and rest for two
hours.
For Beignets:
Divide dough in half. On floured board, roll out one piece to ¼
- inch thickness. Score half of the sheet with 2 ¼ - inch
round cutter, leaving 1 – inch spaces between marks. Place
one Tablespoon of filling per circle. Fold other half of dough on
top of marked circles, making a sandwich. Using same cutter, cut
through sandwiched dough to create beignets. Remove to floured baking
sheet. Repeat with second ball of dough.
Fry in preheated oil at 350°F until golden brown. Drain and
toss in cinnamon-spice sugar.
To Serve:
Serve two beignets per person, atop a square of panna cotta and
drizzle with caramel sauce.
Wine Pairing:
Gallo of Sonoma Alexander Valley Barrelli Creek Vineyard Barbera
2000 |
