Duck Soup Czarnina Recipes

Steps:

• Cook neckbones in chicken broth and skim fat that rises. cook on low heat for 2- 2 1/2 hours. Add prune juice, prunes, apple butter and cinnamon stick. Add 1/4 cup vinegar or more to taste. Continue to cook until neckbones are tender. Remove neckbones from soup. Serve with noodles.

Steps:

• 1. Cover whole duck with water in a 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 add to stock pot. Cover and cook over low heat until meat is tender about 1 1/2 hours.
• 3. Remove cheese cloth bag from stock pot. Remove duck, discard bones. Cut up duck meat and return to broth.
• 4. Mix in prunes, raisins and apple simmer for 30 minutes.
• 5. In a medium bowl, beat flour, sugar into cream until smooth beat in chicken broth graduly. Add1/2 cup hot duck to broth mixing and blending thoroughly.
• 6. Pour mixture slowly back into stock pot stirring constantly until soup comes to a boil
• 7. Season to taste with salt, pepper, lemon juice.

Steps:

• 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.