Czernina - Traditional Polish Duck Blood Soup

Ingredients

• 1 whole duck, cut into pieces (about 4 pounds / 1.8 kg) 1 whole duck, cut into pieces (about 4 pounds / 1.8 kg)
• 1 cup (240 ml) duck blood 1 cup (240 ml) duck blood
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 10 prunes, pitted 10 prunes, pitted
• 2 tablespoons (30 ml) red wine vinegar 2 tablespoons (30 ml) red wine vinegar
• 2 tablespoons (30 ml) honey 2 tablespoons (30 ml) honey
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• Water for cooking Water for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 45g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the duck pieces and cover with water. Bring to a boil and skim off any impurities that rise to the surface.
2. 2.
   Add the chopped onion, carrots, celery, and garlic to the pot. Simmer for about 2 hours, or until the duck meat is tender.
3. 3.
   Remove the duck pieces from the pot and set aside to cool. Once cooled, remove the meat from the bones and shred it into bite-sized pieces.
4. 4.
   Return the shredded duck meat to the pot. Add the prunes, red wine vinegar, honey, bay leaf, dried marjoram, salt, and pepper. Simmer for an additional 30 minutes.
5. 5.
   In a separate bowl, whisk together the duck blood with a small amount of the soup broth to temper it. Slowly pour the tempered blood into the pot while stirring continuously.
6. 6.
   Continue to simmer the soup for another 10 minutes, allowing the flavors to meld together. Adjust the seasoning if needed.
7. 7.
   Serve the Czernina hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Duck — Make sure to remove any excess fat from the duck before cooking to avoid an overly greasy soup.
• Duck blood — If you have difficulty sourcing duck blood, you can substitute it with beef blood or omit it altogether for a slightly different flavor profile.
• Prunes — Soak the prunes in warm water for 10 minutes before adding them to the soup to soften them and enhance their natural sweetness.

Tips & Tricks

• For a richer flavor, you can roast the duck pieces in the oven before simmering them in the soup.
• If you prefer a smoother texture, you can blend a portion of the soup before adding the shredded duck meat back in.
• Serve the Czernina with a dollop of sour cream or a sprinkle of fresh herbs for added creaminess and freshness.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Pair Czernina with crusty bread or traditional Polish dumplings (pierogi) for a complete and satisfying meal.

Serving advice

Serve the Czernina in deep bowls, allowing the rich color and aroma to entice your senses. Accompany it with a slice of fresh bread or a side of pierogi for a truly authentic Polish dining experience.

Presentation advice

Garnish the Czernina with a sprig of fresh parsley or a drizzle of olive oil to add a touch of elegance to the presentation. Serve it alongside a rustic bread basket and traditional Polish pottery for a visually appealing and culturally immersive dining experience.