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

• 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

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

butternut squash, ground cumin, olive oil, radishes, lime, cilantro, sugar, cooking oil, ground duck, onion, taco, water, tortillas, lime wedged, cotija cheese

Taken from cookpad.com/us/recipes/363639-duck-tacos-radish-lime-salad-cumin-roasted-squash (may not work)