1 duck breast, diced
1 tsp. olive oil
1 Tbsp. onion
½ frozen spinach, thawed
Pinch of pepper
2 basil leaves, chopped
½ cup sweet potato, peeled and diced
1 cup organic low-sodium chicken stock
1 cup water

In a pan sauté onion with olive oil until soft. Add duck and continue until duck is cooked through. Add spinach, sweet potato, basil, pepper, chicken stock and water. Simmer for 25 minutes.

Separate food from liquid and pop into a food processor. Blend adding liquid little by little until the preferred consistency is met.