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

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, duck tacos, radish-lime salad, cumin-roasted squash. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have duck tacos, radish-lime salad, cumin-roasted squash using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash:
  1. Take 1 each butternut squash, large dice
  2. Get 2 tsp ground cumin
  3. Prepare 1 tbsp olive oil
  4. Prepare 4 oz radishes, thinly sliced
  5. Make ready 1/2 each lime, juiced
  6. Prepare 12 leaves cilantro, chopped
  7. Make ready 1 tsp sugar, turbinado
  8. Get 1 tsp cooking oil
  9. Take 10 oz ground duck
  10. Get 1 small onion, diced small
  11. Take 4 tsp taco seasoning
  12. Prepare 3 oz water
  13. Prepare 6 each tortillas
  14. Get 1/2 each lime wedged
  15. Take 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!

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