Czernina (from the Polish word czarny - black; sometimes also Czarnina or Czarna polewka) is a Polish soup made of duck blood and clear poultry broth. In English it is referred to as Duck Blood Soup.Generally the sweet and sour taste of the soup comes from the addition of sugar and vinegar. However, there are hundreds of recipes popular in different parts of Poland and Lithuania. Among the ingredients used are plum or pear syrup, dried pears, plums or cherries, apple vinegar and honey. Like most Polish soups, czernina is usually served with fine noodles, macaroni or boiled potatoes.Until the 19th century czernina was also a symbol in Polish culture. It was served to young men applying for the hand of their beloved ones after the parents rejected their proposal. It is a plot element in Pan Tadeusz, a famous Polish epic poem by Adam Mickiewicz.It is also a regional dish in Kaszuby and Poznań.

Celebrity Chef George Hirsch cooks up a new spin on duck with a Limoncello Sauce on Telecare's TV with NY Jets QB Kellen Clemens 'Living it up'! Recipes, tips with links and information on preparing great tasting duck.

Tuck wing tips under back of duck. Brush with method butter. Place breast side down on trivet in 2-quart oblong glass baking dish. Set aside.

Tom Colicchio's recipe for duck confit from Think Like a Chef can only equate to deliciousness: Cure duck legs in seasoned salt and garlic for a day, then bake the legs in duck fat for two or more hours. The resulting meat is fall-off-the-bone tender and infused with salt, garlic and fat.

When I think of a billionaire the first image that comes to mind is that of Scrooge McDuck. An image of someone who has earned a big fortune through hard work, but lost the most important treasures along the way: his friends, family, and good will. Trad. this is what business has been about. After all, check out Donald Trumps long string of...

Enterprise architecture will never be satisfied with a plain old turkey, duck, or chicken. User-centric EA will always be looking to create an innovative turducken recipe. Andy Blumenthal explains.