Place the meat and vegetables in a pot, cover with water. Cook like a traditional broth.
When meat softens, remove it from the broth (veggies too!). When they cool, remove skin/bones from the meat and chop the vegetables.
Add a spoonful or two of warm broth to the duck's blood, mix together. Pour the blood into the rest of broth, mix well.
Next step is adding more flavour: gradually add vinegar and a pinch of sugar - the soup should be sweet & sour. Finish up with some marjoram.
Add chopped vegetables and meat. Tastes great with dumplings or noodles.