Steps to Prepare Homemade Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash

Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash.

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

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To get started with this particular recipe, we have to first prepare a few ingredients. 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. {Make ready 1 each of butternut squash, large dice.
2. {Take 2 tsp of ground cumin.
3. {Get 1 tbsp of olive oil.
4. {Get 4 oz of radishes, thinly sliced.
5. {Get 1/2 each of lime, juiced.
6. {Make ready 12 of leaves cilantro, chopped.
7. {Make ready 1 tsp of sugar, turbinado.
8. {Get 1 tsp of cooking oil.
9. {Get 10 oz of ground duck.
10. {Get 1 small of onion, diced small.
11. {Make ready 4 tsp of taco seasoning.
12. {Take 3 oz of water.
13. {Make ready 6 each of tortillas.
14. {Take 1/2 each of lime wedged.
15. {Get 2 oz of Cotija cheese.

Steps 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!.

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