Polish czarnina (duck blood) soup recipe

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

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Preparation

• 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.