Small jar & vinegar (couple teaspoons) to catch blood when duck is killed. Do not refrigerate. You want this room temperature.

Ask for duck to be cut up for soup.
2 small apples pealed
2 celery sticks
about 1/2 box of prunes
1 whole onion
salt and peper to taste
6-7 tablespoons flour
1 bag of egg noodles

Put the duck in a large pot of water. Bring to a boil. Skim off fat. Add pealed apples, celery, and onion. cook until meat is tender. About 3-4 hours. Take out all the bones and cut up the meat and put back in pot.

Take the blood, add 6-7 tablespoons of flour in blender. Also put in about 1/2 cup of soup liquid. Blend all ingredients. TURN OFF THE SOUP--REMOVE FROM HEAT. Then SLOWLY, add the gravy mixture, a little bit at a time, stirring constantly. (this is the make sure it doesn't curdle.) Once all the gravy is in the pot, turn the heat on and bring to a boil. Cook the egg noodles and add to the soup as you eat it.

This receipe is from my husband's grandmother.