Duck Soup

• 1 Duck, Cut Up
• 1 Onion, Large
• 6 Allspice Berries
• 2 Bay Leaves
• Available Duck Blood
• 4 Ribs of Celery
• 2 Carrots
• 1 Slice of Rye Bread, Dark
• 1/4 Cup Vinegar
• Salt To Taste
• Variation: Omit carrots and celery, add 5 or 6 prunes.
1. In glass or porcelain container, collect blood from a freshly killed duck.
2. Immediately add 1 TBSP vinegar to keep blood from coagulating.
3. Place cut-up duck into pot with 3 to 4 quarts of hot water.
4. Add onion, spices, celery and carrots.
5. Salt to taste.
6. Cook about 2 hours.
7. Skim as necessary to keep broth clear.
8. When meat is tender, remove from broth, place in oven to keep hot.
9. Strain broth into a stainless steel or enameled pot. DO NOT USE ALUMINIUM.
10. Crumble bread, add remainder of vinegar and duck blood to the broth.
11. Bring to boil and reduce to simmer for about 15 minutes, stirring constantly with a wooden or stainless steel spoon.
12. Serve hot.

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