Cabbage Rolls With Duck-pistachio Stuffing

4 servings.

8 Large savoy cabbage leaves
¾ pound Boneless, skinless chicken or duck
Salt and pepper
1 tablespoon Vegetable oil
2 Slices bacon, diced
½ cup Diced onion or shallot
¾ cup Cooked rice
¾ cups Shelled American Pistachios, chopped
½ cup Light sour cream
½ teaspoon Tarragon
2 tablespoons Butter or olive oil
¾ cup Chicken broth


Drop cabbage leaves into boiling water and let cook 2 minutes. Plunge into cold water then drip dry. For stuffing, season duck with salt and pepper, then sauté in oil in skillet over medium-high heat for 7 minutes. Turn duck, and sauté 6 minutes longer or until done. Slice duck then cut half the slices into strips. Sauté bacon and onion in oil in skillet. Add rice, pistachios, sour cream and tarragon. Portion stuffing onto cabbage leaves; add duck strips to each. Fold in ends and tightly roll leaves around, fastening with picks. Sauté rolls gently in butter in skillet for 2 minutes. Add broth, cover and simmer for 10 minutes. Uncover and cook to reduce and thicken liquids in pan. Add remaining duck slices to pan and heat through. Serve rolls and duck slices with additional hot cooked rice, if desired.