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Duck Blood Soup

Collect the blood of a freshly-killed duck or goose and stir in
1/4 cup 6% vinegar. Seal and refrigerate until ready for use. In
pot, combine duck or goose wings, neck, rump, heart and gizzard
with 8 cups of cold water. Bring to a boil, skimming off scum until
no more forms, reduce heat and simmer one hour. Add several
peppercorns, cloves, and allspice grains and 1/2 to 1 bay leaf plus
the standard portion of soup greens (minus the Savoy Cabbage) and
simmer another 1 to 1 1/2 hours or until meat comes easily off
the bone. Dice the giblets, remove the meat from the bones, dice,
and return to the strained stock.

The soup vegetables may be diced and returned to the pot or used
in another dish per your preference. Add about 2 cups dried fruit:
prunes, apples, pears, raisins, and simmer another 15-20 minutes.
Fork-blend 2-3 Tbs flour with the blood and vinegar mixture, add
about 1/2 cup stock 1 Tbs at a time, stirring constantly, then
return to the pot. Season with salt and pepper, a pinch or 2
ground juniper berries (optional) sugar and a bit more vinegar if
needed to get a sweet, sour, winey flavor with subtly spicey
undertones. Simmer gently several minutes and serve over egg noodles,
noodle squares, grated potato dumplings or cooked, diced potatoes.

Variation: Fork-blend 1/2 cup sour cream with the flour and the
blood-vinegar mixture before adding to the stock.

Polish Soup Greens (1)

1 celery root
1 parsley root
1 parsnips
2 carrots
2 celery stalks

Clean, dice and cook all until tender. If to be added to some other
soup, add about 1/2 hour before the soup is finished. Optional is
1/2 head of savoy cabbage or some brussel sprouts

Soup Vegetables (2)

2 carrots, peeled
1 slice celeriac
1 leek
1 parsnips
7 peppercorns
2 grains allspice
1 bay leaf
1 tablespoon salt
1/2 head Savoy cabbage

If being made as vegetable broth, put the veggies into a stock pot
with 8 cups water. Otherwise, add to the liquid of whatever soup
you're making. The carrots should be about 6 inches long. Use only
the white part of the leeks and wash well to remove all sand. The
parsnip should be smaller rather than larger so as not to overpower
the flavor of the other vegetables. If celeriac is not available,
substitute 2 stalks of celery heart, with leaves. Cook until all
are tender.

The vegetables may be cooked whole or diced.


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1 of 1 people found the following review helpful:
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Delicious Duck Soup, August 12, 2006 - 04:44 PM
Reviewer: Lil Blackwell from Yes, I lived in Pa. when my mother made it.
It should be known as Duck soup, because when people know it is blood from a duck, they don't want to try it. It is so good, my mother put potaoes and cooked prunes and we loved it, she called it chocolate soup and we really ate it quite often i he winter time.

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