Limited Ingredient Duck

Ingredients

• 2 lbs ground duck (85% lean)
• 1.5 cups butternut squash, peeled and diced
• 1 cup green beans, chopped
• 2 tbsp coconut oil
• 1/2 cup duck liver, finely minced
• 2 large eggs
• 1 cup cooked white rice
• 1/4 cup fresh blueberries
• 1 tsp ground eggshell powder (or 1/2 tsp pure calcium carbonate)
• 1/2 tsp iodized salt
• 1/4 tsp zinc methionine (75mg elemental zinc per kg supplement, use 1/4 tsp)
• 1/4 tsp vitamin E (as d-alpha tocopherol, 400 IU total)
• 1/2 tsp cod liver oil (for vitamin D and A)
• 1/4 tsp copper gluconate (providing ~2mg copper)
• 1/4 tsp B-complex (human adult dose, crushed)
• 1000mg fish oil (providing ~300mg EPA/DHA combined, 2x1000mg capsules)

Step-by-Step Instructions

1. In a large pot, bring 4 cups of water to a boil and add diced butternut squash. Reduce heat and simmer for 15 minutes until fork-tender. Drain and set aside.
2. In a large skillet over medium heat, brown the ground duck thoroughly, breaking it into small crumbles, about 8-10 minutes. Drain excess fat if desired, but retain some for palatability.
3. Add minced duck liver to the duck meat and cook for an additional 3-4 minutes until fully cooked through.
4. Steam or boil green beans for 8 minutes until very soft, then chop into small pieces suitable for your dog's size.
5. Scramble the eggs in a non-stick pan over medium-low heat until fully cooked, breaking into small pieces.
6. Cook white rice according to package directions (use 1 cup dry rice in 2 cups water). Let cool.
7. In a large mixing bowl, combine cooked duck, liver, eggs, rice, squash, green beans, and blueberries.
8. Add coconut oil and all supplements: eggshell powder, salt, zinc, vitamin E, cod liver oil, copper gluconate, B-complex, and fish oil. Mix thoroughly to distribute evenly.
9. Portion into daily servings based on your dog's caloric needs. A 25lb dog requires approximately 1 cup per meal (2 meals/day).
10. Refrigerate portions you'll use within 3 days; freeze remaining portions in airtight containers for up to 3 months. Thaw overnight in refrigerator before serving.