Food & Cooking Recipes Braised Duck with Sparkling Cider and Wild Mushrooms By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 2 Nonalcoholic sparkling cider gives this dish a sweet-tart flavor. Ingredients 2 pounds game-bird or poultry bones 3 stalks celery, coarsely chopped 1 onion, quartered, with skin on 1 tablespoon tomato paste 1 pound turnips, peeled and cut into 1 ½-to-2-inch pieces 1 teaspoon sugar 2 cups sparkling cider 1 cup Brown Game Stock or chicken stock Salt and freshly ground pepper 1 tablespoon olive oil ½ pound assorted wild mushrooms, trimmed and cleaned ½ teaspoon cider vinegar Directions Cut wing tips from duck below the first joint. Trim flesh from wing bone and discard. Remove excess skin and fat from duck. Save bones for stock. Prick skin with a fork. In a large, deep, heavy skillet, saute duck over medium heat, skin side down, until most of the fat rendered and skin is golden brown, about 15 minutes. Drain and discard fat from pan periodically. Turn and cook 5 more minutes. Transfer duck to a plate. Drain remaining fat from pan. Add shallots to skillet and cook over low heat for 2 minutes, scraping brown bits. Add rosemary, 4 sprigs thyme, and turnips. Cook 2 minutes more. Add sugar, cider, stock, and salt and pepper to taste. Bring to a boil. Return duck to pan, reduce heat, cover, and simmer for 10 minutes. Remove breasts and continue cooking legs for 25 more minutes, or until tender. Remove legs and turnips. Strain; skim and discard fat. Pour sauce into a clean skillet. In a medium pan, heat oil over high heat. Add mushrooms; cook until soft, about 5 minutes. Season with salt and pepper. Add mushrooms, turnips, and legs to sauce. Add vinegar and remaining thyme. Bring to a boil and cook over medium heat until sauce is thick enough to coat a spoon, about 5 to 10 minutes, turning legs once or twice. Add breasts just to heat through, and serve. Print