Duck Soup Czarnina Recipes
DUCK SOUP ( CZARNINA )
This is a old Polish recipe that was used at Easter time.This recipe is traditionally served with home made noodles, if desired the fruit can be removed leaving broth to serve with noodles. If you do not know where to purchase a duck, contact a local farmer or butcher. NOTE: This recipe calls for 4 cups duck blood, but I use...
Provided by Eddie Jordan
Categories Other Appetizers
Time 2h20m
Number Of Ingredients 16
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.
DUCK SOUP (MOCK CZARNINA) RECIPE - (3.9/5)
Provided by SMorrissey
Number Of Ingredients 8
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.
DUCK SOUP (CZARNINA)
This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.
Provided by BARB VAN ARKEL
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 712.2 calories, Carbohydrate 32.8 g, Cholesterol 157 mg, Fat 45.7 g, Fiber 3.4 g, Protein 43 g, SaturatedFat 16.3 g, Sodium 597.5 mg, Sugar 22.1 g
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- If using fresh neck bones, blanch, drain and rinse them. Place blanched or smoked neck bones in a large pot or Dutch oven. Cover with water. Bring to a boil, skimming off any foam that rises to the top.
- Meanwhile, place celery, parsley, allspice and cloves in a cheesecloth bag tied with kitchen twine. Add to the soup pot, then add vinegar and bay leaf and bring to boil, reduce to simmer and cook partially covered about an hour.
- Add prunes and seasoning, adjusting sugar, salt and pepper to taste. Return to boiling, reduce heat to a simmer and cook partially covered for another hour or until meat is falling off the bone. Remove meat from pot, clean off the bones and return the meat to the pot.
- Adjust the seasonings again if needed, add the vinegar or lemon juice slowly, adjusting to your taste.. Add the seasonings slowly, and keep tasting. Soup should be slightly sweet and tart.
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