Duck soup

• 1 duck
• 1 medium onion
• 1 tbsp marjoram
• 1 tsp black pepper
• 1 tsp salt
• 1 can saurkraut juice
• 1 tbsp sugar
• 15 raisins

1. Cover duck with approximately one gallon of water, add the onion, salt, pepper, raisins and marjoram.
2. cook at medium heat for about two hours.
3. Skin will split on wings, when meat is cooked.
4. At this point add the can of kraut juice, and add enough water to replace that which has boiled out.
5. Bring to a slow boil.
6. Prepare blood for thickening.
7. To 8 to 10 ounces of duck blood, add about 1 cup of warm water, and about 1 cup of corn starch (Argo).
8. Wisk until frothy, then slowly pour into broth while stirring.
9. At this point add 1 tablespoon of sugar.
10. Remove all meat from the soup, de-bone and remove skin, and return to soup.
11. Serve with your favorite type of noodles.

duck, onion, marjoram, black pepper, salt, saurkraut juice, sugar, raisins

Taken from cookpad.com/us/recipes/330131-duck-soup (may not work)