Carefully remove the breasts from the duck, and place them in an airtight container in the refrigerator while you prepare the stock. Prepare the stock by covering the carcass in water and simmering for 1 ½ to 2 hours, or until the meat is tender.
Lift the carcass from the broth, allow it to cool until comfortable to handle and then remove meat from bones, and chop it finely. Reserve cooked meat to add to soup. Return bones to broth, and add gizzard, liver, heart, feet, neck, celery ends, onion, allspice berries, whole cloves, and the parsley. Simmer gently until stock has desired consistency and flavor, 2-6 hours. When stock is finished, strain, and skim off excess fat and reserve it. Note that if you’ve prepared the stock from a Muscovy duck, it will not produce significant amounts of fat and may not need to be skimmed.
To Prepare the Czarnina
When your stock is ready, cut the reserved duck breasts into bite-sized cubes, season with salt and pepper. Melt the reserved duck fat in a heavy stock pot over medium heat. Brown the duck breasts in the hot fat, about 3 minutes.
After the meat is brown, add duck stock, bring to a boil, reduce heat to medium low, and simmer gently until breast meat is tender, 20 to 30 minutes. Add ground allspice, cloves, marjoram, chopped peppers, and dried fruit and cook gently for another 20 minutes. After fruit has softened, chop remaining cooked duck meat and add it to the soup.
Blend flour and sugar with ½ cup of the duck blood in vinegar. Stir in 3 tablespoons of broth from the hot soup into the mix of flour, sugar and duck blood to temper it. Pout the mixture slowly into soup, stirring continuously in a thin stream. Pouring too quickly results in lumps. Stir in the cream, and season with additional salt and pepper, to taste. Just prior to serving, stir in some minced parsley. Serve with homemade egg noodles or potato dumplings.
Recipe variations: For a more substantial meal, you can add more dried fruit. For an appetizer, you can reduce the fruit slightly and add less cream. If you prefer, you can save the liver to add to the soup instead of cooking it in the stock. You may substitute raisins in place of the cherries for a slightly sweeter soup. If you are lucky enough to have a goose for roasting, you can substitute goose blood and leftover meat from your roast and make the stock from the cleaned bones.