Duck & Potato Hypoallergenic Recipe
Ingredients
- 1 lb ground duck or duck breast, ground
- 2 large russet potatoes, diced
- 1 tbsp duck fat or olive oil
- 1/2 tsp calcium carbonate
- 200 IU vitamin E
Step-by-Step Instructions
- If using duck breast, grind or finely chop. Cook ground duck in a pot over medium heat until cooked through. Drain excess fat, reserving 1 tbsp.
- Add diced potatoes and 2 cups water. Bring to a boil.
- Reduce heat, cover, and simmer for 25 minutes until potatoes are very soft.
- Mash potatoes slightly to create a consistent texture. Mix well with duck.
- Stir in reserved duck fat or olive oil, calcium carbonate, and vitamin E.
- Cool completely. Portion and refrigerate up to 5 days or freeze up to 3 months.
💊 Required Supplements
Per daily serving: 1/2 tsp calcium carbonate, 200 IU vitamin E. Since this is a limited-ingredient diet, a complete vitamin-mineral premix is essential for long-term feeding. Consult your veterinarian for specific recommendations.
Nutritional Analysis
Approximately 420 kcal per cup. Protein ~24% DM, Fat ~14% DM, Carbohydrates ~40% DM, Fiber ~2% DM. Duck is rich in iron and B vitamins while being a novel protein. Potatoes provide easily digestible carbohydrates.
🧊 Safety & Storage
Store refrigerated for up to 5 days or frozen for up to 3 months. Thaw in refrigerator. Serve at room temperature. Monitor your dog for any reactions when introducing this novel protein diet.
⚠️ Recipe Drift Warning
This limited-ingredient recipe is designed specifically for elimination diets. Do not substitute the protein or carbohydrate source without veterinary guidance. Adding any ingredient beyond what's listed defeats the purpose of a hypoallergenic diet.
⚕️ Always consult your veterinarian before changing your pet's diet.
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