A flavorful, Southern mixture of recent collards, wooden duck hearts and livers, soiled rice, and candy and spicy pepper jelly
As with lots of the recipes I develop, this one was born out of a must feed a crowd—and the accompanying want to share wild sport with stated crowd. Wooden geese discover themselves filling that house in my wild sport cooking most of the time. The restrict of three implies that I by no means have quite a lot of available, so that they find yourself in recipes like gumbo or dolmas the place I can use rice and creativity to stretch what I’ve received.
I made a decision to name this recipe dolmas as a result of that’s what they seem like. However it’d be an affront to my spouse’s paternal Polish heritage to not point out that they’re as a lot golabki as they’re dolmas. Like most meals that current outwardly as southern, they’re someplace on the spectrum of fusion delicacies.
Collards In North Carolina Tradition
In my prolonged household, collards are a factor. All of us love collards, and all of us have various opinions on what constitutes a very good pot of collards.
I keep in mind my dad and mom excitedly stopping the household minivan on some rural North Carolina street to knock on a person’s door. They requested if we may purchase a number of heads of the collards rising in his yard; they regarded that good. I scarcely keep in mind an prolonged household gathering with out greens on the desk. We eat collard greens each New Yr’s Day as a result of how else would we get cash within the new 12 months?
I’m not precisely positive what the era earlier than mine skilled. However primarily based on how they approached the difficulty with us, I’d need to guess that they had been served collards early and infrequently, and publicly shamed for any tried refusal of the sacred inexperienced. Not liking them merely wasn’t an possibility.
Collards Coincide With Chook Seasons
Lately, I’ve began rising collards in my raised beds through the fall and winter seasons. I’ve been delighted with the outcomes. Like most different greens, heirloom varieties grown at house are lightyears higher than something on the grocery retailer. Since they’re in season alongside the very best fowl looking of the 12 months, I’ve received a number of wild sport recipes that I take advantage of them in. However wooden duck dolmas is the one which will get requested by family and friends over and over.
This dish falls into the class of “some meeting required,” however the remaining product is greater than definitely worth the bother. The good factor about utilizing collards right here is that you simply don’t need to be significantly mild while you’re rolling. The thick leaves are forgiving to work with when you discover your groove. Additionally, ensure to style your soiled rice combination forward of meeting and alter seasoning as wanted. It’s nearly unimaginable so as to add seasoning as soon as they’re rolled and within the pan.
Wooden Duck Dolmas
A flavorful Southern mixture of recent collards, wooden duck hearts and livers, soiled rice, and candy and spicy pepper jelly
Fill a big stockpot midway with water and produce to a boil.
Preheat your oven to 350 levels F.
In a saucepan, prepare dinner the white rice in line with bundle directions. Place cooked rice into a big mixing bowl and put aside.
Working in batches of two or three at a time, blanch the collard leaves for 1 minute within the boiling water. Then, lay them flat on a clear countertop to chill. Maintain the leaves by the stem as you blanch them to keep away from tearing them with tongs.
In a big saute pan, brown the sausage till the fats renders. Add within the onions, bell pepper, celery, hearts, and livers and prepare dinner till the greens are translucent.
Add the cajun seasoning, Worcestershire sauce, and cooked rice to the pan. Stir till nicely mixed and return the combination to the blending bowl. Put aside on the counter to chill.
Take away the stems from the collard leaves by making cuts on both facet of the stem from high to backside.
Place a spoonful of combination (don’t overstuff!) into the highest ⅓ of a collard leaf. Roll the leaf over as soon as, fold the perimeters in, and end tightly rolling the leaf from high to backside. Place the completed dolma in a 9×13 baking dish and proceed till all of the collard leaves have been rolled.
Pour one cup of NC-style vinegar barbecue sauce over the dolmas, cowl the baking dish with foil, and place into the oven for half-hour. The sauce must be a skinny, vinegar-based sauce. If these aren’t accessible, substitute a 60/40 combination of hen inventory and apple cider vinegar.
Serve with pepper jelly or one other thick, candy sauce for dipping.
Energy: 132kcalCarbohydrates: 17gProtein: 5gFats: 5gSaturated Fats: 2gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gTrans Fats: 0.04gLdl cholesterol: 16mgSodium: 402mgPotassium: 221mgFiber: 2gSugar: 9gVitamin A: 1903IUVitamin C: 16mgCalcium: 80mgIron: 1mg
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