Duck Dolmades

This dish is inspired by Gabby’s mother, Jasmine, and her legendary dolma recipe. We added duck to make it extra special. Our family usually makes hundreds of dolmades in one sitting, and Penelope is always first in line to roll them.

Ingredients

  • 2 lbs. Ground Lamb
  • 5 cups Medium-Grain White Rice
  • 1 oz. Dried Dill
  • 2 oz. Lightly Dried Parsley
  • 5 bunches Green Onions,Finely Chopped
  • 1 tbsp. Cavender’s Greek Seasoning or Similar Blend
  • 1 cup Olive Oil
  • 32 oz. Grape Leaves
  • Duck or Chicken Broth
  • 1 Stick of Butter

Direction

  • Combine ground duck, ground lamb, white rice, dill, parsley, onions, Greek seasoning, and olive oil in a bowl and mix well by hand.
  • Unfold and blanch grape leaves. Line bottom of eight-to-ten-quart pot with several grape leaves.
  • With remaining grape leaves, lay leaf flat on a cutting board with veins facing up. Place heaping teaspoon of meat mixture on center of leaf. Fold sides of leaf over meat mixture and roll up, tucking in center portion of leaf so there is a nice crease on finished dolma. Repeat process until meat mix is used. (Amounts may vary depending on the size of leaves.)
  • Place finished dolmades close together in pot. Pour broth in until they are covered. Add stick of butter. Place ceramic plate upside down over top of dolmades and cook until broth is mostly soaked up and centers have reached 165°F.
  • Pair with traditional avgolemono sauce if desired.
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