Duck Soup (Czarnina)

A rich and fragrant soup for all occasions. An exotic blend of dried prunes, apples, cloves and allspice is nectarous and very complimentary.

• Calories: 712 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 cup heavy cream
• salt and pepper to taste
• 8 cups water
• 1 tart apple - peeled, cored and chopped
• 2 whole cloves
• 1 (4 pound) wild duck, whole
• 4 cups duck blood
• 1 stalk celery, cut into 2 inch pieces
• 1 sprig chopped fresh parsley
• 5 whole allspice berries
• 16 ounces pitted prunes
• 0.5 cup raisins

Recipe Instructions

Step 1

Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.

Step 2

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.

Step 3

Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.

Step 4

Mix in prunes, raisins and apple. Simmer for 30 minutes.

Step 5

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.