Czernina

Step 1: Put the 2 ⅝ lb duck pieces (legs, wings, neck, back) and cold 10 ½ cups water in a large pot and bring to a boil over a high heat, skimming the foam carefully for the first 10 minutes.

Step 2: Add the 2 carrots, 1 parsley root, 3 ½ oz celeriac, 1 onion, 3 bay leaves, 6 allspice berries, 8 black peppercorns and 2 tsp salt. Lower the heat and simmer, uncovered, for 1 hour 15 minutes, until the duck meat falls away from the bone (well past 165°F).

Step 3: Strain the broth into a clean pot; you need about 1.8 litres. Pick the meat from the bones in shreds and slice the carrot; discard the rest.

Step 4: Add the 3 ½ oz pitted prunes and 3 ½ oz dried pears or apples to the broth and simmer over a medium-low heat for 20 minutes, until plump and soft.

Step 5: Meanwhile cook the 9 oz fine egg noodles in salted water according to the packet, drain and keep aside.

Step 6: In a bowl, whisk the cold 1 cup fresh duck blood, mixed with vinegar at the butcher with the 2 tbsp plain flour, 3 tbsp spirit vinegar (10%) and 2 tbsp sugar until smooth. Whisk in a ladle of hot broth, then a second, to warm it gently.

Step 7: Pour the blood mixture into the pot in a thin stream, stirring all the time. Heat over a medium-low heat for 5 minutes, stirring, until it returns to a gentle simmer and the soup is steaming hot throughout, thickened and dark brown. Do not let it boil hard.

Step 8: Taste and balance with more vinegar, sugar or salt: it should be clearly sweet and sour. Return the shredded duck and carrot to warm through for 2 minutes.

Step 9: Put noodles in each bowl, ladle the hot czernina over with some fruit and meat, and add a pinch of ½ tsp dried marjoram if you like.