Recipe courtesy of The Lime Truck
Show: Eat St.
Duck Confit Sope
Total:
24 hr 35 min
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
24 hr 35 min
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Duck Confit:
  • Kosher salt
  • 4 duck legs
  • Freshly ground black pepper
  • 40 sprigs fresh thyme
  • Rendered pork or duck fat, enough to cover the duck legs (about 2 cups)
Sopes:
  • Vegetable oil, for frying
  • 8 sopes
  • 1 small wheel Brie, cut into small wedges
  • Creme fraiche, for serving
  • Sriracha, for serving
  • Microgreens, for serving

Directions

For the duck confit: Heavily salt the duck legs on all sides, then grind black pepper over the duck, about four turns per side.

Arrange the duck legs in a single layer in a baking dish. Slide 5 thyme sprigs under each leg and place another 5 sprigs on top of each leg. Cover the baking dish with plastic wrap and refrigerate for 12 to 15 hours.

Preheat the oven to 200 degrees F.

Remove the duck from the baking dish and rinse under cold water to remove the seasonings.

Set the duck legs skin-side-down in a Dutch oven and sprinkle with a few pinches of salt and pepper. Pour in enough rendered fat to fully submerge the legs. Cover and transfer to the oven. Bake until the meat easily falls off the bone, 10 to 12 hours. Allow the duck to cool in the fat; then peel and discard the skin and shred the meat into bite-size pieces.

For the sopes: Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Fry the sopes until golden brown on both sides.

Warm up the shredded duck meat in a little fat in a hot skillet; just add the meat and cook for about 45 seconds, turning it once.

Top each sope with some duck meat. Add a few slices of Brie, working quickly to allow the heat from the duck to soften and melt the cheese a bit. Top with a small dollop of creme fraiche and a little Sriracha, and finish with some microgreens.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Duck Confit

Recipe courtesy of David Rosengarten

Duck Confit Khao Soi

Recipe courtesy of Chau Trinh

Duck Confit Sliders, Banh-Mi Style

Recipe courtesy of Michael Symon

Corn Crepes with BBQ Duck Confit

Recipe courtesy of Michael Symon

Duck Confit Panino with Grilled Napa Cabbage Slaw, Pickled Jalapeno and Spicy Mayo

Recipe courtesy of Rob Evans

Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Confit and Pears Vinaigrette

Recipe courtesy of Mario Batali

Confit of Duck and Sun-Dried Tomato over Pasta

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here