Duck Soup (Czarnina)


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


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.

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