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Helena

Helena Gómez

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Recipe of Sopes de Pato
Recipe

Sopes de Pato

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This recipe for duck sopes is a delicious fusion Mexican dish. Dare to prepare a gourmet Mexican recipe and surprise your whole family.
Learn more about Helena Gómez

Ingredients

6 portions
  • Romaine lettuce, filleted
  • 1 cup refried beans, rehash
  • 12 Mexican sopes, Boys
  • duck fats, of the same confit duck
  • 400 grams duck
  • 3 tablespoons sugar
  • 2 tablespoons salt
  • 1 bunch rosemary
  • 1 bunch fresh dill
  • 1 tablespoon olive oil
  • 1 cup cream

Preparation

Remove all the fat from the thigh, legs and any additional part of the duck. If you bought the duck without fat ask for duck fat separately.
In a deep bowl marinade duck leg with sugar, salt, rosemary, dill and olive oil.
In a small saucepan melt over low heat the duck fat 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) to a very low heat. It is very important that you cook at a very low heat so that the duck cooks and does not get cold. Cook the duck for 2 hours.
Remove the duck from the fat and let cool. The duck should have been very soft, shred the duck with his hands.
Fry the sopes with a bit of duck fat, spread the beans.
Serve the duck on top of the sopes.
Garnish with cream and lettuce.

PRESENTATION

Serve them with lettuce and cream.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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