Mexican, South American, Southwestern Recipes

NYT Cooking

Apr 20, 1988

Duck Tamales With Mole Sauce

Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here, duck serves as the filling in tamales smothered in mole sauce. It’s a rich, satisfying dish for a weekend project.