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1
Combine the corn husks and enough water to cover in a medium saucepan and bring to a boil.
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2
Top the husks with a heavy plate or bowl to keep them submerged, and boil for 10 minutes.
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3
Remove the pan from the heat and steep until the husks are soft and pliable, 1 to 1 1/2 hours.
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4
Drain the husks, remove any corn silk, and pat dry before assembling the tamales.
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5
Process the grits in the bowl of a food processor for 1 minute.
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6
Bring the chicken stock to a low boil in a small saucepan.
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7
Transfer the grits to a large bowl and add the hot chicken stock.
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8
Let stand, uncovered, for 10 to 12 minutes.
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9
Add the masa harina and cumin and mix until evenly combined.
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10
Cool to room temperature before proceeding.
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11
In the bowl of an electric mixer fitted with the paddle attachment, whip the lard until smooth, light and creamy, about 2 minutes.
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12
Stir in half of the masa mixture and whip until well blended.
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13
Add the remaining masa mixture, little by little, until mixture resembles a thick cake batter, adding additional chicken stock, if needed.
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14
Add the baking powder and add salt, to taste, and whip for 1 to 2 minutes until well incorporated and smooth.
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15
Lay 1 corn husk on a work surface with the narrow end closest to you.
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16
Top with a second corn husk so that the fat ends are in the middle and narrow ends out.
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17
Spoon 1/4 cup of the masa batter into the center where the husks join and with the back of a spoon, spread it into a 4-inch square.
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18
Place about 1 generous tablespoon each of the duck, grated cheese, and chopped poblano in the center of the masa square.
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19
Fold 1 side of the cornhusk over the filling; fold the other side over the filling, and then the top and bottom ends.
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20
With a piece of kitchen string or a thin strip of leftover corn husk, tie the tamale together loosely so that it resembles an oblong rectangular package.
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21
Repeat with the remaining corn husks and filling.
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22
Once the tamales are assembled, line a steamer basket with any remaining corn husks and layer the tamales inside the steamer basket, leaving enough room for the tamales to expand slightly while cooking.
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23
Cover the tamales with another remaining corn husk, cover steamer with a tight fitting lid and steam for 1 1/2 hours, or until tender and tamale easily pulls away from corn husk.
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24
Allow tamales to rest for 10 to 15 minutes before serving.
