Duck Sausage & Rice Dolmas with Foraged Grape Leaves

Discover a unique twist on a Mediterranean classic with these hearty Duck Sausage & Rice Dolmas. Wrapped in tender grape or muscadine leaves and infused with fragrant herbs, spices, and sweet goji berries, these dolmas combine rich, savory flavors with bright, fresh notes. Perfect for showcasing foraged or garden-grown ingredients, they’re a delicious way to bring tradition and creativity together in your kitchen.

🫒 Duck Sausage & Rice Dolmas with Foraged Grape Leaves

🍴 Ingredients

• ~30 large grape or muscadine leaves, fresh or jarred

• 1 lb duck sausage, casing removed

• 1 cup uncooked white rice (~2 cups cooked)

• 1 small red onion, finely chopped (~½ cup)

• 2 cloves garlic, minced (~2 teaspoons)

• ¼ cup fresh parsley, chopped (or 2 tablespoons dried)

• ¼ cup fresh dill leaves, chopped (or 2 tablespoons dried)

• 2 tablespoons fresh lemon balm, chopped

• 2–3 tablespoons goji berries, roughly chopped (soak in warm water 5 minutes if very dry)

• ½ teaspoon ground cinnamon (optional)

• ½ teaspoon smoked or regular paprika

• ½ teaspoon black pepper

• 1–2 teaspoons salt, to taste

• Juice of 2 lemons (half for filling, half for cooking liquid)

• ¼ cup olive oil

• ¾–1 cup chicken or duck stock for baking

🌿 Preparing the Grape Leaves

1. Fresh or foraged leaves: Bring a large pot of water to a boil. Blanch leaves in batches for 1–2 minutes until they turn olive green and soften. Transfer to a bowl of cold water or run under cold water to stop cooking. Pat dry.

2. Jarred leaves: Rinse well in warm water to remove brine. If stiff or brittle, blanch as above.

🍲 Cook the Spiced Rice

1. In a pot, combine:

   • 1 cup uncooked white rice

   • 2 cups water or stock

   • ¼ cup parsley, ¼ cup dill, 2 tbsp lemon balm, 2–3 tbsp goji berries

   • ½ tsp cinnamon (optional), ½ tsp paprika, ½ tsp black pepper, 1–2 tsp salt

   • Half the juice of 2 lemons

2. Bring to a boil, then reduce heat and simmer 12–15 minutes, until rice is just cooked through but still firm (al dente), allowing rice to absorb the spiced liquid.

🍳 Cook the Duck Sausage

1. While rice cooks, heat 1–2 tbsp olive oil in a large skillet over medium heat.

2. Add ½ cup chopped red onion, sauté 2–3 minutes until translucent.

3. Add 2 cloves minced garlic and 1 lb crumbled duck sausage; cook 4–5 minutes until browned.

🍚 Combine Rice & Sausage

1. Stir the cooked, spiced rice into the browned sausage mixture in the skillet until well combined. Remove from heat.

🍃 Roll the Dolmas

1. Place a grape leaf shiny side down. Add 2–3 tablespoons of rice–sausage filling near the stem end.

2. Fold sides over filling, then roll up tightly like a burrito.

3. Repeat with remaining leaves and filling, placing finished dolmas seam-side down.

🥘 Prepare the Baking Dish

1. Line the bottom of a baking dish with torn or extra grape leaves (or parchment) to prevent sticking.

2. Arrange rolled dolmas snugly in the dish.

🍋 Add Liquid & Bake

1. Pour ¾–1 cup chicken or duck stock, remaining lemon juice, and ¼ cup olive oil over the dolmas.

2. Cover dish tightly with foil or a lid to trap steam.

3. Bake at 350°F (175°C) for 25–35 minutes, until dolmas are heated through, leaves are tender, and most liquid is absorbed.

✅ Serve

• Let dolmas rest 5–10 minutes before serving.

• Serve warm or at room temperature with lemon wedges, a drizzle of olive oil, or yogurt.