Duck Soup (Czarnina) recipe

12 servings

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.