Duck Soup (Czarnina)

Name: Duck Soup (Czarnina)
Ingredients: 1 (4 pound) wild duck, whole; 4 cups duck blood; 8 cups water; 1 teaspoon salt; 1 stalk celery, cut into 2 inch pieces; 1 sprig chopped fresh parsley; 1 cup heavy cream; 5 whole allspice berries; 2 whole cloves; 16 ounces pitted prunes; 0.5 cup raisins; 1 tart apple - peeled, cored and chopped; 2 tablespoons all-purpose flour; 1 tablespoon white sugar; salt and pepper to taste; 1 tablespoon fresh lemon juice

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This is an 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 noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.

Recipe by BARB VAN ARKEL

Updated on July 14, 2022

2

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

1 (4 pound) wild duck, whole
4 cups duck blood
8 cups water
1 teaspoon salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
1 cup heavy cream
5 whole allspice berries
2 whole cloves
16 ounces pitted prunes
½ cup raisins
1 tart apple - peeled, cored and chopped
2 tablespoons all-purpose flour
1 tablespoon white sugar
salt and pepper to taste
1 tablespoon fresh lemon juice

Directions

Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
Mix in prunes, raisins and apple. Simmer for 30 minutes.
In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, 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 and vinegar.

Nutrition Facts (per serving)

712	Calories
46g	Fat
33g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 712
% Daily Value *
Total Fat 46g	59%
Saturated Fat 16g	82%
Cholesterol 157mg	52%
Sodium 598mg	26%
Total Carbohydrate 33g	12%
Dietary Fiber 3g	12%
Total Sugars 22g
Protein 43g
Vitamin C 9mg	44%
Calcium 56mg	4%
Iron 14mg	79%
Potassium 883mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.