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Smoked Duck Tamales

Smoking meats is so easy and so flavorful. The base of these Smoked Duck Tamales is succulent smoked duck topped with a terrific red sauce.

Course dinner
Cuisine Duck, Gluten free, Mexican Food
Keyword Duck, gluten free, Mexican food,, smoked meats
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings 8 people
Author Feed Your Soul Too



  • 1 1/2 Cups Masa
  • 1 Tsp Baking Powder
  • 1 Tsp Salt
  • 1/2 Cup Chicken stock
  • 6 Tbsp Vegetable shortening
  • 1/4 Cup Red sauce

Smoked Duck

  • 8 Whole Duck breasts
  • 3 Tbsp Traeger Chicken spice
  • 1/4 Cup Red Sauce

Assembling the Tamale

  • 12 Whole Corn husks



  1. Begin by mixing the dry ingredients together in a stand mixer. Next, add the shortening. Mix well and add the red sauce. Finish by adding in the chicken stock. Add the stock slowly. You are looking for a sticky consistency.

Smoked Duck

  1. Spice the duck breasts liberally with the Traeger chicken spice. Place in your smoker at 325 degrees and cook for about an hour. Remove from the smoker. Let cool slightly. Cut into 1" chunks. Place in a skillet and grill for a couple of minutes to get a little bit of a char on the duck. Finish by adding in 1/4 cup of the red sauce and simmer for a minute.

Assembling the Tamales

  1. While the duck is cooking, soak the corn husks. Spread out the corn husks on your counter. Place a good amount of the masa mixture on the corn husk. Add 5 or 6 pieces of the duck and top with a heaping spoonful of the red sauce. Fold the husk over to fully cover the tamale mixture and finish filling the rest of the tamales with the needed corn husks.

    Place in a steamer and cook for 45 minutes.

    Serve and enjoy!