Recipe Rating:
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Serves: Yield 12 servings
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1 (4 ) lb duck whole
4 c chicken broth, low salt
8 c water
1 tsp salt
1 stalk celery cut into 2 inch pieces
1 sprig(s) parsley chopped
1 c heavy cream
5 whole allspice berries
2 whole cloves
16 oz pitted prunes
1/2 c raisins
1 tart apple peeled, cored and chopped
2 Tbsp all purpose flour
1 tsp white sugar
salt and pepper to taste
1 Tbsp fresh lemon juice

The Cook

Eddie Jordan Recipe
Cooked to Perfection
Bristow, OK (pop. 4,222)
Member Since Mar 2010
Eddie's notes for this recipe:
This 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.
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Cover whole duck with water in a large stock pot. Add salt and bring to a boil. Skim off foam.
Place 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.
Remove cheese cloth bag from stock pot. Remove duck, discard bones. Cut up duck meat and return to broth.
Mix in prunes, raisins and apple simmer for 30 minutes.
In 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.
Pour mixture slowly back into stock pot stirring constantly until soup comes to a boil
Season to taste with salt, pepper, lemon juice.

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user Eddie Jordan EDWARDCARL - Jan 4, 2012
Eddie Jordan [EDWARDCARL] has shared this recipe with discussion group:
Soup's On!
user kathleen ralston innerlife - Jan 19, 2012
I love duck and am going to try your recipe but I don't think I'm adventurous enough to use the blood. Chicken broth sounds good. Thanks for sharing. I don't have many duck recipes.
user Eddie Jordan EDWARDCARL - Jan 20, 2012
Kathleen, I could not use the blood eather this is an old recipe from my Great Grandmother Jordan.

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