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. Carolyn Joy , Chef Tristen, and Mindi McNeil discuss Vegan Red Wine and Duck Taco's

CONFIT TACO / duck / raita / tabbouleh salad

Please see below for the full recipe for the dish. 

Serves 4


4cups flour

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.

Coriander yogurt

1 cup full fat yogurt (plain)

2T chopped cilantro

1 Juice of lemon

TT salt

Mix all together 

To assemble

4ea Roti cooked

4oz yogurt

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.

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