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.