Oh no, a very distinct difference between the two - especially when it comes to the texture: pig’s blood pudding will be firm like agar-agar, and with clean lines when cut into cubes, whereas duck’s blood is softer in appearance, hardly holding its shape and have a slight toothsome bite to it.
Compare the two types here:
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Chung Hwa Curry Mee which uses pig’s blood cubes:
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Duck’s Blood Curry Mee on Burmah Road - you can see the “softer” appearance of the duck’s blood there, almost like a blob.
