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

Name: Duck Tacos, Radish-Lime Salad, Cumin-Roasted Squash
Yield: 2 servings
Cuisine: American
Ingredients: 1 each butternut squash, large dice; 2 tsp ground cumin; 1 tbsp olive oil; 4 oz radishes, thinly sliced; 1/2 each lime, juiced; 12 leaves cilantro, chopped; 1 tsp sugar, turbinado; 1 tsp cooking oil; 10 oz ground duck; 1 small onion, diced small; 4 tsp taco seasoning; 3 oz water; 6 each tortillas; 1/2 each lime wedged; 2 oz Cotija cheese

Lizzy Johnston @cook_2885147

Atlanta, Georgia

We take tacos super seriously, and this fun twist on the classic taco is no exception. The duck is seasoned with a blend of guajillo chiles, arbol, paprika, cumin, coriander, and garlic, and the radish and lime salad is a delicious and refreshing topping. These tacos are served with a very fall side of cumin roasted butternut squash. Oh, and did we mention there’s cotija cheese involved? A crowd pleaser for sure (Or eat both servings yourself. You do you.) Learn more at www.PeachDish.com

Lizzy Johnston @cook_2885147

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Ingredients

2 servings

1 eachbutternut squash, large dice
2 tspground cumin
1 tbspolive oil
4 ozradishes, thinly sliced
1/2 eachlime, juiced
12leaves cilantro, chopped
1 tspsugar, turbinado
1 tspcooking oil
10 ozground duck
1 smallonion, diced small
4 tsptaco seasoning
3 ozwater
6 eachtortillas
1/2 eachlime wedged
2 ozCotija cheese

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Steps

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!