Simmered Dish of Cooked Duck Blood in Traditional Polish Style
In the heart of many Polish households, the traditional dish of duck blood soup, or Czarnina, holds a special place. This unique and nourishing soup, brimming with rich flavour and essential vitamins, has been passed down through generations, and for one family, it's a cherished holiday tradition.
Obtaining fresh duck blood is the first step in preparing this distinctive soup. Local butchers or farms are often the most direct source, as they can collect the blood during the slaughtering process. Alternatively, specialty meat markets or those catering to traditional or ethnic cuisines might carry duck blood or be able to order it for you. Slaughterhouses that process ducks could also be a potential source, but it's essential to ensure they follow proper handling and safety procedures. For those with the resources and space, raising ducks themselves would provide a direct source of fresh blood, albeit with significant time and effort involved.
Once the blood is obtained, it should be handled and stored with care. Duck blood is mixed with vinegar to prevent coagulation and stored in a sealed container in the refrigerator at a temperature below 40°F (4°C) to maintain freshness. Safety considerations are paramount, so always ensure that the blood is handled and stored safely to prevent bacterial contamination, and use protective equipment like gloves when handling raw blood.
With the blood in hand, the author, who grew up with stories of their great-grandmother's duck blood soup served during holidays, learned how to make the soup from their grandmother. The soup is traditionally nourishing, energizing, and thoroughly delicious. The author's grandmother did not teach her children to speak Polish and served them American food as children, but the tradition of Czarnina remained.
The soup is prepared by browning duck breasts in a heavy stock pot before adding the duck stock and simmering until the breast meat is tender. The carcass fat is saved for later processing. Flour and sugar are mixed with some of the blood in vinegar before being added to the soup, imparting a unique sweet and sour flavour. The soup is traditionally served with potato dumplings or noodles.
The author raises their own Muscovy ducks to prepare this recipe, but for those without the means to do so, fresh duck blood can be obtained from a local butcher, farmer, or special order. Some of the author's relatives have duck blood express shipped from Milwaukee.
The soup is often served on Christmas Eve and makes a wonderful Sunday dinner in the fall. The author's grandparents on their father's side emigrated from Poland in the early 1900s, bringing with them the rich traditions and flavours of their homeland, including the cherished duck blood soup. This family recipe is a testament to the enduring power of tradition and the joy of sharing a meal with loved ones.
- The author's grandmother passed down the cherished family recipe for duck blood soup, a traditional Polish food-and-drink dish that is a staple in many cultural-travel itineraries.
- Exploring food-and-drink in different cultures can be a rich part of travel, such as learning about the unique process of making Czarnina, a Polish lifestyle staple that involves cooking with duck blood.
- Cooking traditional recipes from different cultures can be a rewarding way to broaden one's lifestyle and culinary horizons. For instance, the author recommends trying the intriguing duck blood soup or Czarnina, a particular favorite when traveling or on holidays.
