DUCK BLOOD RECIPES

Steps:

• [The day before] If you’ve purchased frozen duck blood, move it from the freezer to your fridge to let it thaw.
• Prepare the vegetables, wash them and peel them. Peel the onion and char it directly over the burner grate, until fully charred.
• Place the meat into a large cooking pot (5 qt/5 litre), turn on the heat to medium. Bring to boil, then reduce the heat significantly, so that the stock only simmers.
• When a layer of scum appears, remove it with a spoon or a small strainer. 
• Add in the vegetables you’ve prepared, onion too. Then add the spices - 5 bay leaves, 5 all-spice berries, 3 black peppercorns and a teaspoon of salt. Cook for 1 hour on a low heat.
• As you wait, grab a smaller cooking pot and drop in the dried fruit. Cover with water and leave for 30 minutes to soak. Add cherries in and cook until soft. Strain and set aside.
• Let’s return to the large pot of stock. Remove meat and vegetables from the pot and strain the stock into a smaller pot. Add in the fruit. 
• Make sure that the duck blood is at room temperature. Add 1 tablespoon of vine vinegar and half a tablespoon of sugar.  Add one tablespoon of flour and 2-3 tablespoons of sour cream and mix together with a spoon, until well combined and the texture is smooth. 
• Start reheating the stock again. Slowly, gradually, pour in the blood mixture, stirring constantly. Make sure not to bring the soup to boil.
• Season the soup with half a teaspoon of dried marjoram and some ground pepper. Have a taste - if you feel it needs more salt, it’s a good moment to add more in.
• Serve with pasta or dumplings, dried fruit pieces and garnish with fresh herbs, such as fresh marjoram.

Steps:

• 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.
• Remove pot from heat. Cool then refrigerate. Once fully cooled, remove fat from top and discard.
• When ready to serve, thicken the soup: Place a few cups of cold soup in a bowl. Slowly whisk the flour into the cream until very smooth. Add the cream mix to the cold soup in the separate bowl mixing until blended. Pour this mixture back into the soup pot and heat gently until soup is thickened and bubbles. Make any final seasoning adjustments to taste.
• Serve over noodles or with dumplings, if desired.