Polish czarnina (duck blood) soup recipe

Name: Polish czarnina (duck blood) soup recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: En
Ingredients: Fresh ducks blood (about 450 ml or 2 cups); 200 ml (just less than 1 cup) white wine vinegar; 4 tablespoons plain flour; Various duck parts (offal included); Marjoram; 5 Allspice buds; 5 Cloves; 1 Pear; Handful of dried fruits including cherries and prunes; Salt and Pepper, to taste; Sugar, to taste

Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

If your duck blood is fresh, mix with the vinegar to prevent it clotting. If you’re buying it, it’s probably already mixed with vinegar anyway.
Next step is to make a stock from the duck parts; throw them in a large pot with about 2.5 litres of water and the spices and slowly bring to the boil.
Taking any scum from the surface, before reducing the heat down to a simmer and leaving for 1 more hour or until the meat is tender.
Remove all the duck pieces and remove from the heat. Next, add in the fruit, blood, and flour (gradually) while stirring to thicken.
Taste and season with salt, pepper and sugar as required. Remove the meat from the bones and add back into the soup.

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