Remove all the fat from the thigh, legs, and any additional parts you have from the duck. If you bought the duck without fat, ask for duck fat separately.
In a deep container, marinate the duck thigh 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 a deep container with the duck thighs.
Cook the duck thigh in a pot with the marinade (including all the duck fat) over very low heat. It is very important to cook it 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 cool. The duck should be very tender; shred the duck with your hands.
Fry the sopes with a bit of duck fat, spread the beans.
Serve the duck on top of the sopes, garnish with lettuce and cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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