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1
In a bowl, combine the kosher salt and chopped thyme and mix it well.
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2
Rub the salt and thyme mixture on both sides of the duck, layering it on thickly.
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3
Place legs in a shallow pan and refrigerate, covered, overnight.
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4
Preheat oven to 350 degrees F.
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5
In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs.
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6
Cover the pan with aluminum foil.
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7
Roast in the oven for 3 hours.
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8
Meanwhile, soak the cornhusks in warm water for 1 hour.
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9
To make the dough for the tamales, moisten the instant corn flour with the warm water.
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10
Set aside.
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11
Beat the shortening in a mixer until creamy and fluffy, about 10 minutes, then fold in the corn flour and chicken stock.
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12
After 3 hours remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside.
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13
To assemble the tamales, open the soaked cornhusks and add 2 tablespoons of dough.
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14
Spread the dough over the cornhusk leaving a 1/2-inch border.
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15
Put 1 tablespoon of the shredded duck meat in the center in a line.
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16
Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or ripped-off piece of the cornhusks.
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17
Repeat the process until all the dough and filling is finished.
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18
In a double boiler or steamer, steam the tamales for 20 minutes.
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19
Turn off heat and allow to sit for 10 minutes before serving.
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20
To make the sour cherry mojo: Soak the dried cherries in a bowl with red wine for 1 hour.
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21
In a medium saucepot, heat 1 tablespoon of oil over medium high heat.
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22
When the oil has begun to smoke, add the shallots, chipotle, and garlic.
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23
Cook for 5 minutes then deglaze with red wine vinegar and duck stock.
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24
Cook for 3 minutes then add the cherry mixture.
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25
Cook for 30 minutes until the liquid has thickened.
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26
Add the parsley.
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27
Season with salt and pepper.
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28
To serve, remove the tamale from the steamer.
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29
Open the tamales and serve with a spoon of the cherry mojo.
