Duck legs are cured with salt, Mexican cinnamon, chipotle, clove, Spanish paprika, cumin, black pepper, bay leaves, and garlic. It is then cooked in duck fat until tender. The meat is picked and mixed with sautéed onions. It is topped with pickled red onions and pickled jalapeños. Includes salsa verde, salsa de arbol, radishes, pickled onions, jalapenos, and lime wedges on the side.