| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Duck, Mexican, Tamale |
6 |
Tamales |
INGREDIENTS
|
|
MASA Mixture |
| 1 |
c |
Chicken stock |
| 1 |
|
2 shallots, minced |
| 1 |
T |
Butter |
| 1/2 |
lb |
To 3/4 lb Duck Rillettes |
|
|
shredded See Note |
INSTRUCTIONS
In a small saucepan, bring the chicken stock to a boil and reduce
until it is syrupy (about 1 or 2 Tbsp.). Saute the shallots in the
butter and add both the stock syrup and the shallots to the MASA
mixture. Spread 2 heaping Tbsp. of the MASA on a large piece of corn
husk ( you may have to layer two overlapping) then put a long thin
piece of Rillettes in the center. Cover with more MASA if necessary to
surround it when rolled. Roll up and tie the ends with a thin piece of
corn husk or string. Steam in a bamboo or vegetable steamer for about
30 minutes. Note: Duck Rilletes is usually sold in the area of the
store where Pate' is sold. Busted and entered for you by: Bill
Webster Posted to MC-Recipe Digest V1 #887 by Bill Webster
<thelma@pipeline.com> on Nov 07, 1997
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