Remove all the fat from the leg, the thighs, and any additional parts you have from the duck. If you bought the duck without fat, request duck fat separately.
In a deep bowl, marinate the duck leg with sugar, salt, rosemary, dill, and olive oil.
In a small pot, melt the duck fat over low heat and remove from heat. Let cool for 10 minutes and add to the deep bowl with the duck legs.
Cook the duck leg in a pot with the marinade (including all the duck fat) over very low heat. It is very important that it cooks over very low heat so that the duck cooks and does not fry. Cook the duck for 2 hours.
Remove the duck from the fat and let it cool. The duck should be very tender, shred the duck with your hands.
Fry the sopes with a little duck fat, spread the beans.
Serve the duck on top of the sopes.
Garnish with cream and lettuce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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