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A plate of rolled dolmas served on a woven placemat with a wooden spoon and a bowl of white sauce

Wood Duck Dolmas

Will Newell
A flavorful Southern combination of fresh collards, wood duck hearts and livers, dirty rice, and sweet and spicy pepper jelly
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Greek, Mediterranean, Southern
Servings 12
Calories 132 kcal

Ingredients
  

  • 32 collard leaves stem on
  • ½ lb spicy breakfast sausage such as Neese's
  • 3 wood duck hearts and livers rinsed and finely chopped
  • ½ cup yellow onion finely chopped
  • ½ cup green bell pepper finely chopped
  • ½ cup celery finely chopped
  • 1 cup cooked white rice
  • 1 tbsp Cajun seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1 cup barbecue sauce Recommend George’s or Scott’s brand barbecue sauces

Instructions
 

  • Fill a large stockpot halfway with water and bring to a boil.
  • Preheat your oven to 350 degrees F.
  • In a saucepan, cook the white rice according to package instructions. Place cooked rice into a large mixing bowl and set aside.
  • Working in batches of two or three at a time, blanch the collard leaves for 1 minute in the boiling water. Then, lay them flat on a clean countertop to cool. Hold the leaves by the stem as you blanch them to avoid tearing them with tongs.
  • In a large saute pan, brown the sausage until the fat renders. Add in the onions, bell pepper, celery, hearts, and livers and cook until the vegetables are translucent.
  • Add the cajun seasoning, Worcestershire sauce, and cooked rice to the pan. Stir until well combined and return the mixture to the mixing bowl. Set aside on the counter to cool.
  • Remove the stems from the collard leaves by making cuts on either side of the stem from top to bottom.
  • Place a spoonful of mixture (don’t overstuff!) into the top ⅓ of a collard leaf. Roll the leaf over once, fold the sides in, and finish tightly rolling the leaf from top to bottom. Place the finished dolma in a 9x13 baking dish and continue until all the collard leaves have been rolled.
  • Pour one cup of NC-style vinegar barbecue sauce over the dolmas, cover the baking dish with foil, and place into the oven for 30 minutes. The sauce needs to be a thin, vinegar-based sauce. If these aren't available, substitute a 60/40 mixture of chicken stock and apple cider vinegar.
  • Serve with pepper jelly or another thick, sweet sauce for dipping.

Nutrition

Calories: 132kcalCarbohydrates: 17gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 16mgSodium: 402mgPotassium: 221mgFiber: 2gSugar: 9gVitamin A: 1903IUVitamin C: 16mgCalcium: 80mgIron: 1mg
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