Best Duck Soup Mock Czarnina Recipes

DUCK SOUP ( CZARNINA )

DUCK SOUP ( CZARNINA ) image

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

Time 2h20m

Number Of Ingredients 16

Ingredients

1 (4 ) lb duck whole
4 c chicken broth, low salt
8 c water
1 tsp salt
1 stalk celery cut into 2 inch pieces
1 sprig(s) parsley chopped
1 c heavy cream
5 whole allspice berries
2 whole cloves
16 oz pitted prunes
1/2 c raisins
1 tart apple peeled, cored and chopped
2 Tbsp all purpose flour
1 tsp white sugar
salt and pepper to taste
1 Tbsp fresh lemon juice

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 (CZARNINA)

Duck Soup (Czarnina) image

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

Ingredients

1 (4 pound) wild duck, whole
4 cups duck blood
8 cups water
1 teaspoon salt
1 stalk celery, cut into 2 inch pieces
1 sprig chopped fresh parsley
1 cup heavy cream
5 whole allspice berries
2 whole cloves
16 ounces pitted prunes
½ cup raisins
1 tart apple - peeled, cored and chopped
2 tablespoons all-purpose flour
1 tablespoon white sugar
salt and pepper to taste
1 tablespoon fresh 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.

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

DUCK SOUP (MOCK CZARNINA) RECIPE - (3.9/5)

Duck Soup (Mock Czarnina) Recipe - (3.9/5) image

Provided by SMorrissey

Number Of Ingredients 8

Ingredients

1 1/2 -2 lbs pork neck bones
chicken broth to cover
1 qt prune juice
1 1/2 cups apple butter
1 lb prunes
1 Cup Raisins
1/4 cup vinegar
1 cinnamon stick

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.