Limited Ingredient Duck

Ingredients

• 2 lbs ground duck (90% lean)
• 1.5 cups cooked sweet potato (mashed, skinless)
• 1 cup cooked green beans (chopped)
• 1/2 cup cooked quinoa
• 3 tbsp duck fat (rendered)
• 2 tbsp ground eggshell (or 1,500mg calcium carbonate)
• 1 tbsp salmon oil
• 1 tsp iodized salt
• 1/2 tsp zinc methionine (50mg elemental zinc)
• 400 IU vitamin E (dry powder or capsules)
• 10,000 IU vitamin D3 (or 25mcg cholecalciferol)
• 1/4 tsp potassium iodide
• 1/2 tsp copper gluconate (1.5mg elemental copper)
• 1/4 tsp manganese sulfate
• 1/2 tsp thiamine mononitrate (B1)
• 5 mg vitamin B6
• 25 mcg vitamin B12
• 10mg iron bisglycinate
• 1000mcg biotin
• 200mcg folic acid

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook ground duck over medium heat until fully browned and no pink remains, breaking into small crumbles, about 12-15 minutes. Drain excess fat if needed, reserving 3 tbsp duck fat.
3. While duck cooks, steam or boil sweet potatoes until fork-tender (about 20 minutes), then mash thoroughly. Steam green beans until soft, about 8 minutes, then chop finely.
4. Cook quinoa according to package directions using water (about 1:2 ratio quinoa to water for 15 minutes). Let cool.
5. In a very large mixing bowl, combine cooked duck, mashed sweet potato, chopped green beans, and cooked quinoa.
6. Add 3 tbsp reserved duck fat, salmon oil, and iodized salt. Mix well to distribute fats evenly.
7. Grind eggshell into a fine powder using a coffee grinder or mortar and pestle. Add to bowl along with all supplements (zinc, vitamin E, D3, potassium iodide, copper, manganese, thiamine, B6, B12, iron, biotin, folic acid). Mix thoroughly for 3-5 minutes to ensure even distribution of micronutrients.
8. Spread mixture onto a parchment-lined baking sheet in a thin, even layer (about 1/2 inch thick).
9. Bake at 375°F for 25-30 minutes to lightly set the mixture and kill any surface bacteria. The interior should remain moist.
10. Remove from oven and let cool completely to room temperature, about 1 hour.
11. Divide into daily portions based on your dog's weight (typically 1 cup per 25 lbs body weight). Store portions in airtight containers or freezer bags.