Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, duck tacos, radish-lime salad, cumin-roasted squash. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook duck tacos, radish-lime salad, cumin-roasted squash using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash:

1. Take 1 each butternut squash, large dice
2. Prepare 2 tsp ground cumin
3. Take 1 tbsp olive oil
4. Make ready 4 oz radishes, thinly sliced
5. Take 1/2 each lime, juiced
6. Get 12 leaves cilantro, chopped
7. Make ready 1 tsp sugar, turbinado
8. Get 1 tsp cooking oil
9. Get 10 oz ground duck
10. Get 1 small onion, diced small
11. Take 4 tsp taco seasoning
12. Take 3 oz water
13. Prepare 6 each tortillas
14. Prepare 1/2 each lime wedged
15. Prepare 2 oz Cotija cheese

Instructions to make Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash:

1. Preheat your oven to 425°F. Toss the butternut squash in olive oil, salt, and ground cumin. Spread across a heavy baking sheet. Roast for 15-20 minutes, or until squash is browned & tender.
2. Combine the radish, lime juice, cilantro, and sugar. Set aside to use later as a garnish.
3. Heat a large sauté pan over medium-high heat. Add cooking oil, and heat until shimmering and wisping smoke. Add the ground duck meat in an even layer, and cook without stirring or turning to brown, about 2-3 minutes.
4. The duck will have rendered off a good amount of liquid, remove approximately half before proceeding. (You can reserve by chilling this liquid, and use it to cook with later, it has TERRIFIC flavor!)
5. Stir in the diced onion, and cook while stirring until onion begins to turn translucent. Add the taco-seasoning blend, and continue to cook while stirring for 1-2 more minutes, then stir in water. Continue to cook while stirring for 2-3 more minutes. Combine the meat mixture with the cumin-roasted squash.
6. Warm the tortillas. Make tacos using the meat mixture, radish salad, and Cotija cheese.
7. Serve lime wedges as a garnish, and enjoy!
8. Ready to serve and ENJOY!

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