Duck Soup (Czarnina) - cooking recipe

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
    1/2 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
Preparation
    Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
    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.
    Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
    Mix in prunes, raisins and apple. Simmer for 30 minutes.
    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.

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