Duck Soup (Czarnina) recipe
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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 ½ 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
Nutrition Info
- 712.2 caloriescarbohydrate: 32.8 gcholesterol: 157 mgfat: 45.7 gfiber: 3.4 gprotein: 43 gsaturatedFat: 16.3 gservingSize: -sodium: 597.5 mgsugar: 22.1 gtransFat: : -unsaturatedFat: : -
Directions Duck Soup (Czarnina)
Directions
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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.