Dinner · 90 min · polish

Czernina

This is the kind of Polish dinner you’ll make on repeat — duck and duck blood, 90 minutes, big payoff. Each serving lands at 600 calories with 29g of protein, so it eats like a much heavier meal. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 3 lb Duck
• 1 cup Duck blood
• 1 cup Dried fruit
• 1/4 cup Vinegar
• 1/4 cup Sugar
• 8 oz Egg noodles
• 2 Carrots
• 2 Bay leaf

Steps

1. Simmer the duck parts with carrots and bay 60 minutes into a rich broth; strain.
2. Whisk the blood with vinegar — the acid keeps it from clotting — and temper with hot broth.
3. Stir the blood mixture into the soup off the boil; it thickens and turns a deep, glossy brown.
4. Add the dried fruit and simmer 15 minutes until plump and sweet.
5. Balance with sugar and more vinegar; czernina should be sweet-sour, never metallic.
6. Serve over egg noodles or with potato dumplings; an acquired taste worth acquiring.

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