Duck Soup (Czarnina)
An age-old Polish recipe traditionally reserved for Easter, this dish is typically accompanied by homemade noodles. If preferred, the fruit can be excluded, leaving behind a flavorful broth to pair with the noodles. In case you're uncertain about where to procure a duck, consider reaching out to a local farmer or butcher. If preparing your own poultry, remember to add 1/2 cup of vinegar to the duck blood to prevent coagulation.
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
Instructions
- 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.
Nutrition
Calories: 712kcalCarbohydrates: 33gProtein: 43gFat: 46gSaturated Fat: 16gCholesterol: 157mgSodium: 598mgPotassium: 883mgFiber: 3gSugar: 22gVitamin C: 9mgCalcium: 56mgIron: 14mg
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