1 6 lb. duck
1 c celery, diced
1 c prunes, unpitted
1/2 c. vinegar
6 TBSP. sugar
2 TBSP salt
1 c cold water
1 c flour
duck blood
cooked noodles or dumplings.
Cut duck in pieces and put in large pot with plent of water. Bring to a boil and spoon scum off surface, lower to simmering and add celery, prunes, vinegar, sugar and salt. Duck should be tender in 1 1/2 hrs. About 15 mins. before it is done, slowly add fluid duck blood blended with cold water and flour. Stir constantly until soup thickens. Serve the soup, prunes, and meat with the cooked noodles or dumplings. (There really isn't much more than a Tablespoon or two of duck blood needed) Hope you will try this and enjoy!
