Chef Mateo Granados' Liberty Duck Tamale is an example of his imaginative blend of flavors and textures. “I always combine cold and hot. Textures are the most important thing for the palate!” (read article on Chef Granados)

Liberty Duck Tamale
With Homemade Dark Bitter Spicy Chocolate Mole Sauce
Served with Laloo's Deep Chocolate Goat Milk Ice Cream

Serves Four

Masa for Tortillas
1 lb masa fina
.3/4 lb toasted ground cacao (from nibs)
1 lb extra virgin olive oil

Mix the masa, cacao and EVO until pressed
    together.
Roll into balls and press flat to make six
    tortillas.

Mole Sauce
3 gallons beef stock
3 ripe plantains
1/2 lb toasted sesame seeds
2 Papayas ( medium size)
2 lbs dark chocolate

Add plantains, sesame seed, papaya and 70 percent pure dark chocolate bars to beef stock with duck bones added for flavor(see below). Stir until boiling. Blend together (use hand mixer) and bring back to boil.

Cool for one hour

Duck Legs
4 duck legs
Slow braise in oven at 350 degrees for four hours. Pull meat and set aside
Use bones to flavor the mole sauce.

Make the Tamales
Lay flat on plate 2 banana (25") leaves per tamale. Layer leaves and tortilla and pour one spoonfull of sauce on the tortilla. Spread duck meat on top and fold into tamale. Place into double boiler and steam for one hour.

Presentation
Serve on plate with banana leaf garnish and side of deep chocolate ice cream, preferably Laloo’s Deep Chocolate Goat Milk Ice Cream. Laloo’s is made with 77 percent pure Scharffen Berger cacao.

 

Edited by Patricia D Sherman