Duck Confit Sope

The Lime Truck brings internationally inspired handheld delights to the streets of Irvine, California such as a Mexican themed Duck Confit Sope with Brie cheese, créme fraîche ‘n hot sauce and a Filipino inspired Pork Belly Adobo taco with a Tomatillo Pico De Gallo!




SEASONED DUCK
4 duck legs
Salt
Black pepper
40 sprigs of thyme

Take duck legs and heavily salt both sides. Next, grind fresh cracked pepper on each leg, about four turns per side.

Place legs in casserole dish so that they touch but do not overlap each other. Slide 5 sprigs of thyme under each leg, and then place an additional 5 sprigs on top of each leg, for a total of 10 sprigs per leg.

Cover casserole dish with plastic wrap, then place in fridge overnight, or for a minimum of 12 hours.

THE PLATE
Seasoned Duck (above)
Salt & Pepper to taste
Rendered fat to cover
Oil for frying
4 sopes
1 small Brie cheese wheel, cut into small wedges
cream fraiche to taste
Sriracha to taste
micro greens to garnish

Preheat oven to 200 degrees Fahrenheit.

Remove duck legs from casserole dish and wash them with cold water, removing all the seasonings and thyme.

Put duck into an oven safe pan skin side down, and then season with a few pinches of salt and pepper. Pour rendered fat (or purchased fat, if you don’t have your own stored) over the duck until the legs are submerged. We recommend pork belly fat, but any other will work too.

Cover with foil and let cook in oven for 10 to 12 hours. When the meat falls easily off the bone it is done.

Pour approximately an inch of oil in a skillet. Fry sopes evenly on both sides until golden brown.

If duck meat has cooled, add a little fat or oil to a hot pan and heat up duck on the stove for 45 seconds, turning it once.

Place hot duck meat onto the sope, then quickly add the Brie so that the heat from the soap will soften and melt the cheese.

Add cream fraiche to taste, desired amount of Sriracha, and finally micro greens to garnish.