Duck soup

1. 1

   Cover duck with approximately one gallon of water, add the onion, salt, pepper, raisins and marjoram.

2. 2

   cook at medium heat for about two hours.

3. 3

   Skin will split on wings, when meat is cooked.

4. 4

   At this point add the can of kraut juice, and add enough water to replace that which has boiled out.

5. 5

   Bring to a slow boil.

6. 6

   Prepare blood for thickening.

7. 7

   To 8 to 10 ounces of duck blood, add about 1 cup of warm water, and about 1 cup of corn starch (Argo).

8. 8

   Wisk until frothy, then slowly pour into broth while stirring.

9. 9

   At this point add 1 tablespoon of sugar.

10. 10

    Remove all meat from the soup, de-bone and remove skin, and return to soup.

11. 11

    Serve with your favorite type of noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.