Here in Taiwan something we eat a lot of is duck blood. I'm not clear on how it's made .... but it ends up as a big brick resembling silken tofu (that really light tofu often used in miso soup). Then the cubes of duck blood are boiled in a spicy (SPICY) broth and served as is, sometime accompanied by tofu or turnips or whatever. The texture is a bit odd, sort of squishy like jello but with a consistency similar to pate.
I'm at work so I don't have any of my own photos. This one I found on Google, and it appears to have been taken in China. Both and duck blood and broth isn't as dark as the Taiwanese make it.
