Ingredients
12
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 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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 712
- Carbohydrate: 33g
- Fat: 46g
- Fiber: 3g
- Protein: 43g
- Sugar: 22g
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