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  • 1 duck – we’ll use breast bones, neck and giblets only
  • 3 carrots
  • 1 parsnip
  • 1/2 of small leek
  • 1/4 of a small celery root and a few twigs of the leafy part
  • 1/4 of an onion, burnt over a gas stove or on a dry pan
  • 6 peppercorns and allspice each (whole)
  • 3-4 bay leaves
  • 1 tbs of salt
  • 7 cups / 1.5 liters of water
  • 4-5 dried mushrooms
  • 1/2 cup of dried apples
  • 10 prunes
  • 1/4 cup of dried pears
  • 1 cup of home-made canned tart cherries, plus 1 cup of cherry juice (or 1 – 14.5 oz / 400 g can of tart cherries)
  • 1 tbs of all purpose flour
  • 1 cup / 230 ml of cold water
  • About 3/4 cup / 180-200 ml of duck blood*
  • 1 tbs of vinegar
  • Additional salt
  • 1/2-1 tsp of sugar


  1. Place dried fruit and mushrooms in 2 cups / 450 ml of water overnight or for at least 1 hour.
  2. Wash the duck, remove wings, breasts and legs leaving the breast bone, neck and gizzards to make a flavorful broth. If this is too difficult of a task, as your butcher for help.
  3. Place meat, carrots and vegetables in a medium pot and add water, salt, peppercorns, allspice and bay leaves. Boil on low heat for 1.5 hours. Remove meat and veggies from the pot and strain the broth.
  4. Place broth back on heat. Add reconstituted fruit and mushrooms and tart cherries simmer on low for about 10 minutes.
  5. In the meantime, mix flour with cold water well (no clumps). Mix blood with vinegar and add to water/flour mixture. Pour into soup, and bring to boil. Turn off. Taste, add a bit of salt and sugar, if needed. Amount of sugar will depend on the level of sweetness in dried fruit and cherries. Soup should be slightly sweet and a savory. Vinegar is not a super prevalent flavor in it. Add salt and sugar bit by bit to get to a desired flavor.

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