Tried this and loved it. I'm from Wisconsin and we'd go to polish fest, someone always made this and I miss it. More recently I buy the 'kit' from upstate NY from a place called Redlinski meats, or buffalofoods.com. It's expensive, so I usually buy two kits to save on shipping and it's a more rare treat. I've never added flour and I don't remember adding heavy cream, maybe plain yogurt for that tang. I always top it off with sour cream too. A note to those first making any type of duck soup, the duck needs to simmer a fairly long time or else you will have a bear of a time getting the meat off the bones. Although Redlinski's mixes the blood with vinegar to prevent clotting, I usually add a bit more, again for that sweet and sour flavor with the fruits and a touch of sugar. Love it! Blessings all! Dobra!
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Tried this and loved it. I'm from Wisconsin and we'd go to polish fest, someone always made...