The night before, clean and cut up duck. Salt well.
The next day, place the duck into a large pot of hot water (15-20 qts). Bring to a boil. Skim.
Cook about 2 hours or until the Duck is tender.
Cook about 1/2 hour. Add more water if necessary.
Cook slowly for 1 hour.
Sprinkle with pepper and cinnamon. Bring to a boil. Beat the blood with 1/2 cup of warm water to break up clots. Then beat 2 Tbsp. of flour into blood. Add to soup. Bring to Boil. Add more vinegar, sugar, or salt to taste.
Mix with flour. Slowly add enough warm water to make a soft sticky dough. Then kneed dough well. Add flour as your kneeding just to make a nice soft workable dough. Cut dough into 3 pieces. Roll out and let dry. Cut into strips. Cook about 8 minutes in boiling water. Rinse in cold water after draining off the boiled water.
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