Duck blood is a serious culinary ingredient which has deep roots in classical European and Asian cooking. Duck blood brings silk, body iron-rich depth and natural thickening that nothing else quite replicates.
Some of the best uses are classic Duck a la Presse (Pressed Duck), Blood Sausage, mixed into Demi Glace for Sauce au Sang, and Asian preparations including cubing into soups and mixing into Thai Larb.
Ingredients: Duck Blood, Water, Sodium Citrate
Ship Frozen. Consume within 1 year.