Collect the blood of a freshly killed duck or goose and stir in 1/4 cup 6% vinegar.
Seal and refrigerate until ready to use.
In pot combine duck or goose wings, neck, rump, heart, and gizzard with 8 cups cold
water. Bring to boil, skimming off scum until no more forms, reduce heat and simmer 1 hr.
Add several peppercorns, cloves, and allspice grains and 1/2 to 1 bay leaf plus the
standard portion of soup greens and simmer another 1-1 1/2 hours or until meat easily
comes away from bone.
Dice giblets, remove meat from bones, dice, and return to strained stock. The soup
vegetables may be diced and returned to pot or used in another dish according to
Add about 2 cups dried fruit: prunes, apples, pears, raisins, and simmer
another 15-20 minutes. Fork-blend 2-3 Tablespoons flour with blood & vinegar mixture,
add about 1/2 cup stock 1 Tablespoon at a time, stirring constantly, then return to pot.
Season with salt, pepper, a pinch or 2 ground juniper berries (optional), sugar, and a
bit more vinegar if needed to get a sweet, sour, winey flavor with subtly spicy
undertones. Simmer gently several minutes and serve with egg noodles, noodle squares,
grated-potato dumplings or cooked, diced potatoes.