Polish czarnina (duck blood) soup recipe

Main Dish

2 servings

Very Easy

40 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this 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

You may like

Duck confit parmentier

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.

Realepicurean

Questions

Photos of members who cooked this recipe