hot blood soup

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

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.