Duck Soup (czarnina)
Ingredients
- 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
Recipe
- 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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