Instructions

1. Mix together 3 cups fresh duck's blood and 1/2 cup apple cider vinegar in a nonreactive container, cover and place in the refrigerator. It is unnecessary to mix processed duck's blood with vinegar.

2. Cut a six-inch square of cheesecloth and place it on the work area. Place 2 cloves, 3 parsley stems, 2 thyme sprigs, 1 rosemary sprig, 6 allspice buds, 5 black peppercorns and 1 star anise pod in the center of the cheesecloth. Bring the corners and tie the sachet d'epices with kitchen twine.

3. Place 3 lbs. of bone-in duck thighs in a stockpot, cover with 12 cups cold water and place over high heat. Boil for 10 minutes, skimming the surface as necessary.

4. Add the sachet d'epices, 1/4 tsp. marjoram and kosher salt and freshly ground black pepper to taste to the stockpot. Reduce the heat to a simmer.

5. Simmer the broth for one hour and 15 minutes, skimming the foam as needed.

6. Add 2 1/2 cups of dried fruits, such as cherries, peaches, apricots and plums. Add 1 tbsp. clover honey and simmer for one hour.

7. Turn off the heat and remove the duck thighs from the stock. Remove the bones and discard. Return the meat to the stockpot. Allow the stock to cool to room temperature on its own accord and place in the refrigerator for two hours.

8. Remove the broth from the refrigerator and remove the fat that solidified on the surface with a slotted spoon. Transfer the stock to another large pot and place over low heat. Mix together 4 tbsp. corn starch and 4 tbsp. heavy cream and add to pot.

9. Pour 3 cups duck's blood in the pot and mix well with a whisk. Add the corn-starch slurry and mix well. Adjust the heat to medium.

10. Heat the soup, stirring occasionally, until thickened, approximately 15 minutes. Adjust seasoning to taste with kosher salt, freshly ground black pepper and sugar or honey to taste.