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Add a photoServings: 12
Ingredients
- 1 whole duck
- 6 bay leaves
- Dash of cinnamon
- 1 onion
- Salt to taste
- 1 piece celery
- 1/2 box peppercorns (whole)
- 6 carrots (cut)
- 1 tbsp. sweet marjoram
Directions
- Clean and cut up duck. Place all ingredients with duck in pot. Boil till meat is tender. Mix 4 heaping Tbsp. flour into pint lowfat sour cream. Mix well. Add in ducks blood to mix and mix together.
- Add in warm soup in small amounts making the mix constantly thinner. Strain into the rest of the soup stirring constantly. Bring to a boil and add in 2 Tbsp. vinegar and 1 Tbsp. sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 323 | |
| Calories from Fat 271 | 84% |
| Total Fat 30.02g | 38% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 69mg | 3% |
| Potassium 268mg | 8% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.7g | 1% |
| Protein 9.13g | 15% |
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