Yield 12 servings
Eddie's StoryThis is a old Polish recipe that was used at Easter time.This recipe is traditionally served with home made noodles, if desired the fruit can be removed leaving broth to serve with noodles.
If you do not know where to purchase a duck, contact a local farmer or butcher.
NOTE: This recipe calls for 4 cups duck blood, but I use 4 cups chicken broth. If you use duck blood be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.
1 (4 ) lb
chicken broth, low salt
stalk celery cut into 2 inch pieces
whole allspice berries
tart apple peeled, cored and chopped
all purpose flour
salt and pepper to taste
fresh lemon juice
1Cover whole duck with water in a large stock pot. Add salt and bring to a boil. Skim off foam.
2Place celery, parsley, allspice, and cloves in a cheese cloth bag add to stock pot. Cover and cook over low heat until meat is tender about 1 1/2 hours.
3Remove cheese cloth bag from stock pot. Remove duck, discard bones. Cut up duck meat and return to broth.
4Mix in prunes, raisins and apple simmer for 30 minutes.
5In a medium bowl, beat flour, sugar into cream until smooth beat in chicken broth graduly. Add1/2 cup hot duck to broth mixing and blending thoroughly.
6Pour mixture slowly back into stock pot stirring constantly until soup comes to a boil
7Season to taste with salt, pepper, lemon juice.