Czernina

• 1 duck duck (about 2-3 kg)
• 1 liter water
• 2 medium onions
• 2 pieces bay leaves
• 5 pieces allspice berries
• 1 cup duck blood
• 100 ml vinegar
• 1 teaspoon sugar
• to taste salt
• to taste pepper

Method

1. 1

   Place the cleaned duck in a large pot and cover with water. Bring to a boil.

2. 2

   Add the halved onions, bay leaves, allspice berries, salt, and pepper to the pot. Simmer for about 1.5 hours or until the duck is tender.

3. 3

   Once the duck is cooked, remove it from the pot and let it cool slightly. Reserve the broth.

4. 4

   Mix the duck blood with vinegar and sugar in a bowl, then gradually add some of the reserved broth to temper it.

5. 5

   Stir the blood mixture back into the pot of broth over low heat, stirring constantly to avoid coagulation.

6. 6

   Adjust seasoning with more salt, pepper, or sugar if needed. Heat through but do not boil.

7. 7

   Serve the czernina hot, with pieces of duck meat in bowls, garnished with fresh herbs if desired.