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| Polish Duck Soup with raw potato dumplings. So good! |
Polish Duck Soup (Czarnina) with
Raw Potato Dumplings (Kartoflane Kluski)
Since it is almost impossible today to get duck’s blood and
it is a turn off for most people (even though it just adds flavor and
richness), this recipe does not include duck’s blood.
1 duck, cut up
1 pound pork loin back ribs
3 quarts water
2 teaspoons salt
1 stalk celery
1/2 onion
1 sprig parsley
8 whole allspice
4 whole cloves
2 Tablespoons vinegar
1 tablespoon Kitchen Bouquet Gravy Maker
1 tablespoon condensed veal stock if you can find it
(Optional). I make my own by browning veal neck bones in some oil. Add ½ cup
water and simmer until water is reduced to about 2 tablespoons. Use a gravy
separator to pour off fat, or chill overnight and remove fat.
12 dried prunes
4 carrots
2 tablespoons flour
1 tablespoon sugar
1 cup sour cream
Cover duck and pork ribs in a large sauce pan. Add salt and
bring to a boil. Skim off foam. Add celery, onion, parsley, allspice, cloves,
vinegar, and 1 tablespoon Kitchen Bouquet Gravy Maker. Cover and cook over low
heat until meat is tender, about 1 and 1/2 hours.
Remove duck meat from bones. Reserve meat.
Allow soup to chill overnight. The next day remove fat. Bring soup to a boil. Reduce heat and add veal stock if available.
Add prunes and carrots. Simmer for about 15-20 minutes or until carrots are tender.
Blend flour, sugar and sour cream until smooth. Add about 1/2 cup hot soup to flour mixture. Pour mixture into soup and bring soup just to boiling. Reduce heat and simmer gently for about 5 minutes, stirring occasionally.
Add reserved duck meat. Continue to simmer for an additional 5 minutes, again stirring until meat is heated through.
Season to taste with salt and pepper to taste.
Serve
with raw potato dumplings.
Raw Potato Dumplings (Kartoflane Kluski)
These are not really "raw". Raw potatoes are used
as the basis for this recipe, but are cooked. These dumplings are meant to go
with my recipe for Polish Duck Soup You
can also use the dumplings in chicken soup, or fry them up with butter and
onions to create a side dish.
INGREDIENTS
8-12 servings
2 cups raw potatoes, peeled and cut into large dice
1 teaspoon salt
2 eggs
1 and 1/2 cups flour
1/2 cups bread crumbs (preferably Japanese panko which have
been rolled smooth)
DIRECTIONS
Process potatoes in food processor until smooth. If lots of
water, drain excess water.
In a bowl, combine potatoes with beaten eggs, salt, crumbs
and flour to make dough.
Drop about a good teaspoonful of dough into boiling, salted
water.
Cook until dumplings float. Allow to cook for a couple of
minutes, then remove to colander. Rinse lightly with cool water. Drain.
