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Duck Soup (Czarnina)
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Exotic dried prune and apple soup with warm spices is perfect for any occasion – rich, fragrant, and absolutely delicious.
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
  • 0.5 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
Instructions:
  • Place a whole duck in a large stock pot and generously cover with water. Add salt, then bring to a boil. Remember to regularly skim off any foam that forms on the surface.
  • Wrap celery, parsley, allspice, and cloves in a cheese cloth bag, then add to the stock pot. Simmer covered over low heat until meat is tender, about 1 1/2 hours.
  • Remove the cheese cloth bag from the stock pot, then take out the duck. Discard the bones, shred the meat, and add it back to the broth.
  • Combine the prunes, raisins, and apple, then let them simmer for 30 minutes.
  • Combine flour and sugar in a medium bowl and beat into cream until smooth. Gradually blend in duck blood, then stir in 1/2 cup hot soup stock. Slowly pour mixture back into the stock pot, stirring constantly until soup boils. Season with salt, pepper, lemon juice, and vinegar to taste.

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