Ingredients

2 cups duck's blood
1 cup white wine vinegar
2 T cornstarch
duck meat with bones
some cloves(5)/marjoram/allspice(to taste)
dried mixed fruit (handful or so)
1 fresh pear
salt/pepper
sugar

Instructions

Mix blood with vinegar to prevent clotting. Put duck parts in soup pot with about 2.5 litres of water and the spices. Bring to a boil and then simmer until meat is tender. Remove duck pieces from broth. Add dry fruit, pear, blood and cornstarch (gradually to prevent lumps). Remove meat from bones and put back into soup. Taste and season with salt, pepper and sugar. Serve with noodles or dumplings.

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