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Duck Soup (Czarnina)
  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. Makes 12 servings .



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 of fresh parsley
1 cup whipping cream
5 whole allspice berries
2 whole cloves
1 pound pitted prunes
1/2 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


1 Cover whole duck with water in 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, and add to stock pot. Cover and cook over low
   heat until meat is tender, approximately 1 1/2 hours.
3 Remove cheese cloth bag from stock pot. Remove duck.
   Discard bones, cut up meat, and return to the broth.
4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
5 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.

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