For this month’s Joy Wine and Food Pairing the Executive Chef of Mister Tuna, Tristen Epps, brought his Confit Duck Taco to complement the Vinha da Malhada Portuguese Red Wine paired by Carolyn Joy of Joy Wine and Spirits. Chef Tristen is a previous winner of the Food Network’s Chopped. He and Carolyn discussed his time residing in Portugal, his experience on Chopped and why her Vegan Red Wine selection went perfectly with his Confit Duck Taco. Chef Tristen starts the conversation by describing what his dish is.
CONFIT TACO / duck / raita / tabbouleh salad
Please see below for the full recipe for the dish.
4tsp baking powder
1 tsp salt
1 1/2 cup water
1 1/2 oz ghee
1/4 cup oil
Stir flour, add baking powder and salt.
Add water to make smooth dough, may need more if to dry.
Let dough relax covered for 30 min.
Form dough into 4 oz balls and roll out into a circle, spread butter (ghee) on to surface and roll the dough up into a cone. Smack the cone back down and form a ball and rest again. Roll out into a circle nice and thin. On a hot flat surface, cook the roti 1 minute on each side.
1 cup full fat yogurt (plain)
2T chopped cilantro
1 Juice of lemon
Mix all together
4ea Roti cooked
2 cups greens( water cress, mizuna, arugula)
1 cup cherry tomatoes cut in 1/4s
2 oz sliced cucumber
8oz shredded lamb, beef, duck, or chicken
1 oz harissa paste
On the roti, spread the yogurt evenly on each roti. Then sliced cucumbers and season with salt and pepper. After, spread with meat mixture. Then top with greens and tomatoes.