Polish Duck Soup

POLAND . The Unofficial Guide

pjlandowskiThreads: 1 Posts: 10 Joined: Nov 29, 08 ♂	Jun 4, 11, 05:14 #91
Have not had it in years. But I am ready! Me and Uncle John loved it. Too many recipes lost! Poland, dont get too refined.

rwblackThreads: - Posts: 1 Joined: Oct 28, 11 ♂	Oct 28, 11, 21:22 #92
Ducks and duck blood may still be obtained at Chase Road poultry in Dearborn Michigan. The location is Chase Road just south of Warren road.

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Oct 28, 11, 21:24 #93
Forget the blood part, I'd love some duck soup with proper Bombay cuts :) :)

rodborowy	Nov 26, 11, 00:27 #94
yes my family pronounced the same as you, maybe different dialects mis-pronounce it, but you are correct in the proninciation, please contact me for more information, rodborowy@aol.com

juicyann

Apr 8, 12, 05:07 #95

It is hard to find a place that supplies the blood along with the frozen duck. we need to go to a butcher in Erie, PA when once it was plentiful to find in Pittsburgh.
1-1 duck thawed, cut apart, checked for 'pin feathers' (should be pulled out), sprinkled with salt, and placed in fridge over night
2- next day, rinse duck and place in pot covered with water and place on stove.
3 - bring to boil and simmer..... while simmering, skim off the foamy, floating we called it marrow / dirt from the bones.
4- keep skimming til clean as best you can.
5 - add 2-3 celery stalks and 3 -4 carrots, peeled and quartered into bite size pieces
6 - add about 1/2 pound of prunes (prefer with pits)
7 - when duck meat is almost done you need to mix 2 heaping tablespoons of flour in with the blood provided (usually a small jar)
8 - temper the blood/flour mixture by slowly adding the duck broth to it.... to warm it to the soup temp.
9 - when it is no longer cold, you can add the blood/flour/broth mixture to the soup through a strainer (to eliminate the flour clumps)
10 - seasoning - now, you need to add salt, vinegar, and sugar to taste (and I prefer more sour some of the family prefer it sweeter ad will add sugar to their bowl) this is the hardest part - While it is boiling keep tasting/testing it!
11 - add the other 1/2 pound of prunes.
12 - when the meat is done, I remove the duck - and save the bits of meat (sweet meat)

you are done! Enjoy!

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