Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 1096.52 Kcal (4591 kJ) | ||
| Calories from fat | 989.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 109.91g | 169% | |
|---|---|---|---|
| Cholesterol | 119.83mg | 40% | |
| Sodium | 215.73mg | 9% | |
| Potassium | 403.36mg | 9% | |
| Total Carbs | 32.14g | 11% | |
| Sugars | 15.54g | 62% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 1.35g | 3% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 38.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 334.35 Kcal (1400 kJ) | ||
| Calories from fat | 301.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.51g | 169% | |
|---|---|---|---|
| Cholesterol | 36.54mg | 40% | |
| Sodium | 65.78mg | 9% | |
| Potassium | 122.99mg | 9% | |
| Total Carbs | 9.8g | 11% | |
| Sugars | 4.74g | 62% | |
| Dietary Fiber | 0.54g | 7% | |
| Protein | 0.41g | 3% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 0.4mg | 8% | |
| Calcium | 11.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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