Duck blood will naturally coagulate. We can put duck blood directly into a large bowl, add a small amount of water, white wine and salt, stir well and wait quietly. Blood is colloid, and salt will affect the solubility of protein in blood. Increasing the salt content will reduce the solubility of protein. Furthermore, the increase of salt content strengthens the interaction between ionic groups of protein molecules, on the contrary, it reduces the mutual attraction ability of protein molecules, so precipitation and solidification occur.

If you are lazy and don't even want to put salt, it doesn't matter. There are platelets in duck blood, which have coagulation function. Just give it a period of time, and it will automatically coagulate into blood tofu!