Duck Soup (Czarnina) Recipe

Ingredients <br>- 1 (4 pound) wild duck, whole <br>- 4 cups duck blood <br>- 8 cups water <br>- 1 teaspoon salt <br>- 1 stalk celery, cut into 2 inch pieces <br>- 1 sprig chopped fresh parsley <br>- 1 cup heavy cream <br>- 5 whole allspice berries <br>- 2 whole cloves <br>- 16 ounces pitted prunes <br>- 1/2 cup raisins <br>- 1 tart apple - peeled, cored and chopped <br>- 2 tablespoons all-purpose flour <br>- 1 tablespoon white sugar <br>- salt and pepper to taste <br>- 1 tablespoon fresh lemon juice <br><p></p>Directions <br>step 1: Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam. <br>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. <br>step 3: Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth. <br>step 4: Mix in prunes, raisins and apple. Simmer for 30 minutes. <br>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. <br>

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
- 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

Directions
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.

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