Guangxi-style Duck Blood Soup

Ingredients

In the original Polish dish, Czernina, the main ingredient is duck blood, which is cooked with vinegar and sugar to create a sweet and sour flavor. In the adapted Guangxi-style Duck Blood Soup, the flavors are more savory and aromatic, with the addition of spices like star anise and Sichuan peppercorns. The soup is also made with tender pieces of duck meat, adding an extra layer of richness to the dish. We alse have the original recipe for Czernina, so you can check it out.

• 500g (1.1 lb) duck meat, bone-in 500g (1.1 lb) duck meat, bone-in
• 200g (7 oz) duck blood 200g (7 oz) duck blood
• 1 liter (4 cups) chicken or duck broth 1 liter (4 cups) chicken or duck broth
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken or duck broth to a boil.
2. 2.
   Add the duck meat, star anise, cinnamon stick, Sichuan peppercorns, soy sauce, Shaoxing wine, ginger, and garlic to the pot.
3. 3.
   Reduce the heat to low and simmer for 1 hour, or until the duck meat is tender.
4. 4.
   Remove the duck meat from the pot and shred it into bite-sized pieces. Set aside.
5. 5.
   Return the pot to the heat and add the duck blood. Stir gently to break it up and incorporate it into the broth.
6. 6.
   Simmer for an additional 10 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the soup hot, garnished with chopped green onions and fresh cilantro.

Treat your ingredients with care...

• Duck meat — Make sure to remove any excess fat from the duck meat before cooking to avoid an overly greasy soup.

Tips & Tricks

• If duck blood is not available, you can substitute it with coagulated pig's blood or omit it altogether for a different texture.
• Adjust the amount of Sichuan peppercorns according to your spice preference. Add more for a stronger numbing sensation.
• Serve the soup with steamed rice or crusty bread for a complete meal.

Serving advice

Serve Guangxi-style Duck Blood Soup hot in individual bowls, garnished with chopped green onions and fresh cilantro. Accompany it with steamed rice or crusty bread for a satisfying meal.

Presentation advice

Present the Guangxi-style Duck Blood Soup in a traditional Chinese soup bowl, allowing the vibrant colors of the soup and garnishes to shine through. Serve it alongside a plate of steamed rice or bread for a visually appealing presentation.