Wednesday, August 24, 2016

Duck Soup (czarnina)


  • Servings: 12
  • 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


  • 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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