Eddie Jordan


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.


★★★★★ 1 vote

Yield 12 servings
20 Min
2 Hr
Stove Top


  • 1 (4 ) lb
    duck whole
  • 4 c
    chicken broth, low salt
  • 8 c
  • 1 tsp
  • 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
  • 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



  1. Cover whole duck with water in a large stock pot. Add salt and bring to a boil. Skim off foam.
  2. 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.
  3. Remove cheese cloth bag from stock pot. Remove duck, discard bones. Cut up duck meat and return to broth.
  4. Mix in prunes, raisins and apple simmer for 30 minutes.
  5. 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.
  6. Pour mixture slowly back into stock pot stirring constantly until soup comes to a boil
  7. Season to taste with salt, pepper, lemon juice.

Printable Recipe Card


Main Ingredient: Wild Game
Regional Style: Polish
Other Tags: Quick & Easy Healthy
Hashtag: #polish

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