Duck Soup (Czarnina) Recipe

Directions

Ingredients :

1 (4 pound) wild duck, whole

4 cups duck blood

8 cups water

1 teaspoon salt

1 stalk celery, cut into 2 inch pieces

1 sprig chopped fresh parsley

1 cup heavy cream

5 whole allspice berries

2 whole cloves

16 ounces pitted prunes

½ cup raisins

1 tart apple – peeled, cored and chopped

2 tablespoons all-purpose flour

1 tablespoon white sugar

salt and pepper to taste

1 tablespoon fresh lemon juice

Methods :

Step 1

Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.

Step 2

Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.

Step 3

Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.

Step 4

Mix in prunes, raisins and apple. Simmer for 30 minutes.

Step 5

In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.