Mussels are a great meal because they are cheap, easy to cook, and can be paired with almost anything. Duck and fennel go perfectly with mussels. We cooked our own duck stock then paired it with white wine and vegetable stock. In went the homemade duck sausage and fennel. This was the perfect way to break in our brand new kitchen.

Ingredients

  • 1 Whole Duck
  • 1 Whole Fennel Bulb
  • 3 Pieces of Bacon
  • 3 Cloves of Garlic
  • 1/2 Teaspoon White Pepper
  • 1 Teaspoon Fennel Seed
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Paprika
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Cayenne
  • Water to fill pressure cooker
  • 1 Cup Vegetable Stock
  • 2 Cups of Dry White Wine
  • 1 Pound of Mussels
  • Cilantro for Seasoning

Cut the top of the fennel off and slice the bulb into thick slices. Put half of the slices on a baking tray and in the oven on 300 for 30 minutes. Reserve the other half of the fennel for the broth.

Once the fennel comes out remove any crispy edges to avoid bitterness. Put aside until later.

  

 

Butcher the duck reserving the bones for the duck stock. Set aside two breasts and a leg for sausage meat. You can save the rest of the meat for another time. Put the duck bones on a baking sheet and cook in the oven on 400 for 15 minutes. Reserve any fat that renders for another time. Put the bones in the pressure cooker pot to prepare for the stock.

Put the duck bones in your pressure cooker with water, the reserved fennel, a clove of garlic, and salt for seasoning. Put the pressure cooker top on. After 40 minutes of cooking the stock should be ready. Strain all bones and fennel out and remove any excess fat you see.

  

 

While the stock is cooking prepare your sausage meat. Mince the duck, bacon, and garlic and mix in a bowl with the white pepper, cayenne, nutmeg, paprika, salt, and fennel seeds.

  

 

Cook this until brown in a skillet. Set aside for later.

  

 

To make the perfect broth for the mussels you need not only duck stock but vegetable stock and white wine. Take 5 cups of the duck stock along with the vegetable stock and wine and mix together in a wide sauce pan.

Bring this to a boil to cook down the wine. Once your broth has been seasoned to taste add the cleaned mussels, the sausage, and the roasted fennel. Put the top on the pot and let cook for around 6 minutes.

     


 

Serve with a loaf of bread for sopping up that wonderful broth. Enjoy!!

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