Duck Leg Quesabirria with Duck Fat Tortillas

Quesabirria was originally made with goat, but nowadays, it is more usual to find it made with beef. The birria part of the name refers to a smoky, tangy stew with a hint of sweetness and, of course, some heat. It is paired with cheese—the queso part of the name—in a folded tortilla, toasted on a hot comal, and accompanied with broth for dipping. In this recipe, I use Liberty Duck legs from Sonoma County Poultry, cook them birria-style, and then combine the meat with melty queso Oaxaca on h