1 duck, cut up and rinsed
1/2 to 1 lb. prunes and/or raisins
4 cloves
5 allspice
1 bay leaf
1/2 tsp. marjoram
salt to taste
duck blood
1/2 c. flour
1/4 c. sugar
1/2 c. vinegar

Put duck in large soup pot; cover with cold water and bring to a boil. Turn down heat and skim. Simmer 1 1/2 hours with prunes, cloves, allspice, bay leaf, marjoram and salt. When duck is tender, add blood. Thicken soup with flour; flavor with sugar and vinegar. Serve with potato noodles.