Helena Gómez

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Sophia Beyda

Sopes de Pato

Name: Sopes de Pato
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: romaine lettuces, filleted; 1 cup refried bean, rehash; 12 sope shell, Boys; duck fat, of the same confit duck; 400 grams duck; 3 tablespoons sugar; 2 tablespoons salt; 1 bunch rosemary; 1 bunch dill weed; 1 tablespoon olive oil; 1 cup cream

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Helena Gómez

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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

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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.