Duck with Beans in Corn Leaf

Ingredients

• 12 dried corn leaves (e.g., Mexican specialty store)
• 800 g kidney beans (2 cans)
• 1 chili pepper
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• 0.25 tsp cumin (ground)
• 2 Tomatoes
• 1 red bell pepper
• 1 onion
• 2 duck breast fillets
• 2 tbsp oil
• Tabasco

Instructions

1. 1.

   Soak corn leaves for about 2 hours in warm water. Drain beans. Wash chili pepper, slit lengthwise, deseed and roughly chop. Peel garlic. Blend half the beans with garlic and chilies, season with salt, pepper, and cumin.

2. 2.

   Briefly blanch tomatoes, peel, quarter, deseed, and dice them.

3. 3.

   Wash bell pepper, halve, deseed, remove all white membranes, and slice into strips.

4. 4.

   Slice duck breasts into about 0.5 cm thick slices, quickly sear in hot oil, season with salt and pepper, remove from pan and set aside.

5. 5.

   In the pan fat, sauté onion until translucent, add tomatoes and steam for a minute, then add bell pepper and beans, season with salt, pepper, and Tabasco, and remove from heat.

6. 6.

   Pat corn leaves dry, lay them side by side on a kitchen towel, spread 1 tbsp of bean puree on each leaving a border, then distribute duck meat and bean mixture on top. Roll the corn leaves lengthwise, fold in the ends, and tie with kitchen twine to form parcels.

7. 7.

   Place tamales in a steamer basket. Fill an appropriate pot about 3-4 cm high with water, bring to a boil, place steamer basket inside, cover, and steam for about 30 minutes.