DUCK SOUP ( CZARNINA )

1
Eddie Jordan

By
@EDWARDCARL

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Yield 12 servings
Prep:
20 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

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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

How to Make DUCK SOUP ( CZARNINA )

Step-by-Step

  • 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.

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About DUCK SOUP ( CZARNINA )

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




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