1 duck breast, diced
1 baby bok choy bunch, cleaned
¼ tsp Chinese five-spice powder
1 small sweet potato, peeled and diced
1 Tbsp. onion, chopped
1 tsp. olive oil
Pinch of pepper
1 cup organic low-sodium chicken stock
1 cup water

Cut bottom 1” of baby bok choy and toss.

In a pan sauté onions in olive oil until soft. Add duck and cook for few minutes. Add sweet potato and sauté until beginning to brown. Add spice, pepper, water and chicken stock. Cover and simmer for 25 minutes or until potatoes are tender.

Separate mixture from liquid and place into a food processor. Blend adding liquid little by little until the preferred consistency is achieved.