Polish Duck Soup (Czarnina)

I haven't made this in a long time, but I have fond memories of eating it in the Polish-American kitchens of my childhood. The recipe calls for duck blood, but since it is almost impossible today to get duck’s blood and it is a turn off for most people (even though it just adds flavor and richness), this recipe does not include duck’s blood. This soup is meant to be served with Polish "Raw" Potato Dumplings. I have included a recipe for these dumplings here on Cookpad. The picture above is of the broth. In April, my sister will visit and at that time I will add the prunes and carrots and the flour and sour cream to thicken the broth.
Polish Duck Soup (Czarnina)
I haven't made this in a long time, but I have fond memories of eating it in the Polish-American kitchens of my childhood. The recipe calls for duck blood, but since it is almost impossible today to get duck’s blood and it is a turn off for most people (even though it just adds flavor and richness), this recipe does not include duck’s blood. This soup is meant to be served with Polish "Raw" Potato Dumplings. I have included a recipe for these dumplings here on Cookpad. The picture above is of the broth. In April, my sister will visit and at that time I will add the prunes and carrots and the flour and sour cream to thicken the broth.
Cooking Instructions
- 1
Cover duck and pork ribs in a large sauce pan. Add salt and bring to a boil. Skim off foam. Add celery, onion, parsley, allspice, cloves, vinegar, and 1 tablespoon Kitchen Bouquet Gravy Maker. Cover and cook over low heat until meat is tender, about 1 and 1/2 hours.
- 2
Strain, discard vegetables and reserve pork for another use.
- 3
Remove duck meat from bones. Reserve. Allow soup to chill overnight. Remove fat.
- 4
Bring to boil. Add veal demi-glace if available. Add prunes and carrots. Simmer for about 15-20 minutes.
- 5
Blend flour, sugar and sour cream until smooth. Add about 1/2 cup hot soup to flour mixture. Pour mixture into soup and stir just to boiling. Simmer for about 5 minutes, stirring occasionally. You can adjust the color by adding another tablespoon of gravy maker if you think it isn't dark enough. It should be a rich brown color.
- 6
Add reserved duck meat. Continue to simmer for an additional 5 minutes, again stirring occasionally to prevent soup from burning, and meat is heated through.
- 7
Season to taste with salt and pepper to taste. Serve with raw potato dumplings
- 8
Note: You can find the optional condensed veal demi-glace on Amazon, but it isn't absolutely necessary, it just adds richness.
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