Duck soup

Directions

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