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Duck Blood Soup with Dried Fruit
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Source: https://recipheon.com/en/recipes/soups/duck-blood-soup-with-dried-fruit
About this recipe
Duck blood soup is sweet and sour, with a dark, lightly thickened broth, tender meat, and dried fruit. Prunes, pears, and apples give it a fruity aroma, while gently simmered duck leg broth provides deep flavor. The recipe uses purchased food-grade duck blood, already stabilized with vinegar and ready to cook. A flour mixture, gradual tempering, and gentle cooking help achieve a smooth texture. The meat and cut vegetables go back into the soup, so each of the six portions also contains fruit and pieces of duck.
Ingredients
Duck broth
700 g raw, chilled bone-in duck legs, weighed after removing the skin and loose excess fat; discard the bones after cooking
1800 ml water for the broth
120 g raw carrot, weighed after peeling
80 g raw parsley root, weighed after peeling
80 g raw celeriac, weighed after peeling
80 g raw yellow onion, weighed after peeling
40 g raw white part of a leek, weighed after cleaning
2 dried bay leaves; remove after cooking the broth
3 whole allspice berries; remove after cooking the broth
12 g fine salt
Dried fruit
80 g dried pitted prunes, not smoked and without added sugar
40 g dried pears without added sugar, weighed without stems or cores
30 g dried apples without added sugar, weighed without cores
300 ml water for soaking and cooking the fruit; add the liquid to the soup
2 whole dried cloves; remove after cooking the fruit
Blood mixture and finishing ingredients
250 ml purchased liquid food-grade duck blood, already stabilized with vinegar, unsalted and chilled; volume refers to the prepared mixture
30 g dry white wheat flour, type 450 or 500
15 ml apple cider vinegar (5% acidity) to season the soup
15 g white sugar
1 g ground black pepper
Steps
Use bone-in duck legs without the skin or loose excess fat. Cut the carrot, parsley root, and celeriac into large pieces, halve the onion, and leave the leek in one piece. Keep the purchased food-grade duck blood, already stabilized with vinegar, in the refrigerator until you prepare the blood mixture, following the use-by date and storage conditions on the label.
Put the duck legs in a large pot, add 1800 ml cold water, and slowly bring to a boil. Skim off the foam, add the bay leaves, allspice, and salt, then lower the heat. Cook with the lid slightly ajar for approximately 60–75 minutes, maintaining a gentle boil without vigorous bubbling.
Add the prepared vegetables to the pot and cook over low heat for approximately 40–45 minutes more. The meat should be completely tender and come away from the bones easily, and the vegetables should be tender when pierced with a fork. Prepare the dried fruit separately during this stage.
Cut the pears and apples into approximately 2 cm pieces and leave the prunes whole. Put the fruit in a small pot with 300 ml warm water and let soak for approximately 30 minutes, then add the cloves. Cover and cook over low heat for approximately 15–20 minutes, until the fruit is plump and tender. Remove the cloves, keeping the fruit and its aromatic liquid.
Lift the duck legs and vegetables out of the broth, then strain the broth through a sieve, removing the bay leaves and allspice. When the meat is cool enough to handle comfortably, pull it from the bones and divide into pieces. Discard the bones and cut the cooked vegetables into smaller pieces. Return the meat and vegetables to the broth, add the fruit with its liquid, and bring to a gentle boil. Add the sugar, pepper, and 15 ml apple cider vinegar to finish the sweet-and-sour flavor.
Take the blood out of the refrigerator and whisk it thoroughly with the flour in a larger bowl until there are no lumps. Measure approximately 200 ml hot broth from the pot and gradually pour it into the mixture in a thin stream, whisking vigorously throughout. Remove the pot from the burner, then slowly pour the warmed mixture into the soup, constantly stirring the liquid part.
AI-generated Return the pot to low heat and bring the entire soup to a gentle boil, stirring up from the bottom often. From that point, cook for approximately 5 minutes more, maintaining small, steady bubbles. Avoid a vigorous boil, which encourages lumps. The soup should be uniformly brown and lightly thickened, with hot meat, fruit, and vegetables.
Divide the soup among six deep plates or bowls, including meat, fruit, and vegetables in each portion. Serve hot, with a distinct sweet-and-sour flavor and tender pieces of duck.
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