Czernina (duck blood soup)

Instructions

1. Cut the duck into pieces, put them in a large pot with cold water, then bring gently to a boil while skimming.
2. Add the whole onions, carrots, bay leaves and cloves, then simmer covered for 1 h 30.
3. Remove the meat, debone it and return the pieces to the broth. Strain the broth if needed.
4. In a bowl, mix the blood with the vinegar to prevent it from clotting, then slowly pour it into the hot broth while stirring, without letting it boil.
5. Add the prunes, sugar, pepper and ginger, then simmer for 10 minutes.
6. Season with salt, adjust the acidity and sweetness, then serve hot.