Limited Ingredient Duck

Ingredients

• 1.5 lbs duck breast, skin removed and diced
• 1 lb duck leg meat, bone removed and cubed
• 200g duck liver, finely chopped
• 1.5 cups butternut squash, peeled and diced
• 1 cup green beans, trimmed and chopped
• 0.5 cup peas, fresh or frozen, thawed
• 0.33 cup quinoa, rinsed
• 3 tbsp coconut oil
• 2 tsp fish oil (salmon or sardine source)
• 0.5 cup bone meal powder (food-grade, finely ground)
• 2 tbsp nutritional yeast
• 1 tbsp kelp meal
• 1 tsp zinc methionine (50 mg elemental zinc per tsp)
• 0.5 tsp copper chelate (10 mg elemental copper per 0.5 tsp)
• 1000 IU vitamin E (dry mixed tocopherols)
• 4000 IU vitamin D3
• 1 tsp iodized salt
• 1 L water for cooking

Step-by-Step Instructions

1. Rinse quinoa thoroughly and cook in 1 L of water according to package directions, approximately 15 minutes, then set aside to cool and fluff.
2. In a large non-stick skillet over medium heat, add the diced duck breast and cubed duck leg meat, cooking for 10-12 minutes until internal temperature reaches 165°F (74°C), breaking into small pieces as it cooks.
3. In a separate pot, bring water to a boil and blanch the butternut squash for 8 minutes, then add green beans and peas, cooking for an additional 4 minutes until tender but not mushy. Drain and set aside.
4. In the same skillet used for duck, sauté the chopped duck liver over medium heat for 3-4 minutes until fully cooked through with no pink remaining.
5. Combine all cooked proteins, vegetables, and quinoa in a large mixing bowl. Add the coconut oil and stir until melted and evenly distributed.
6. While the mixture is still warm, add the bone meal powder, nutritional yeast, kelp meal, zinc methionine, copper chelate, vitamin E, vitamin D3, and iodized salt. Mix thoroughly to ensure even distribution of all supplements.
7. Allow the complete mixture to cool to room temperature before portioning into daily servings.
8. Store individual portions in airtight containers and refrigerate immediately.