Main content starts here, tab to start navigating

Sticky Rice Tamal With Red Chile Duck

sticky rice tamal with duck confit

This dish came from adapting a technique used in Southeast Asian cuisines for steaming rice.

Rice is soaked, dressed with salsa, and wrapped in a corn husk with a bit of duck confit. These packages are steamed and the filling forms a tender cake. When we first made them, they immediately reminded us of tamales.

I have come across some funky tamal recipes that utilize all sorts of different products as a replacement for masa--but never rice. I thought the idea would make for an interesting and unexpected addition to our menu.

-Chef Alex Stupak

Available at Empellón (510 Madison Ave.)

Photo by Evan Sung