Seared Duck Breast with Red Wine, Cherries & Sage with Parsnip Mash

INGREDIENTS: (Duck and Sauce)
1 Duck Breast
1 C Red Wine
1 Tbls Shallots
8-10 Peppercorn
2 garlic cloves
1 sprig of Thyme
1 sprig of Sage
6 Juniper Berries
1/2 C chicken stock
2 Tbls butter
1 C fresh Cherries

STEPS:
Combine the wine, shallots, peppercorns, garlic, thyme and sage in a saucepan and reduce to about 2 Tbls.  Add Chicken stock and reduce by 1/2.  Add the cold butter to finish the sauce.  Add Cherries.

Cook duck to med internal temp of 155 degrees.

INGREDIENTS: (Parsnip Mash)
2 C peeled Parsnips
1 C potato
1/2 C cream
2 Tbls butter

STEPS:
Add together and blend until smooth.  Add salt and pepper to taste.

Little House Midtown (formerly Little House Bistro)
2351 Airport Blvd.
Mobile, AL. 36606
(251) 447-2623
http://littlehousebistro.com/Home.html

About the Chef:
Chef Marc Walden, owner of Little House Midtown, is wielding a sizable influence on Gulf Coast cuisine. This Mississippi native is championing the farm-to-table connection through his support of local farmers.

Before opening Little House Bistro in 2010 and moving it to Midtown Mobile last year, Walden joined the Farmer’s Market Authority—a state agency that connects growers with consumers— to gain access to a network of local farmers, livestock producers and fishermen. The result? With 75-80% of his ingredients coming from within Alabama, appetizers like the savory bacon cheesecake with bacon-tomato jam reflect the best local and seasonal ingredients available. Patrons relish the difference, too.

Folks from Mississippi to Baldwin County flock to this quaint eatery for delights like the Baked Brie with fresh fruit compote in a muscadine reduction. Or the ever-popular Steak Frites, a grass-fed NY strip from Boutwell Farms in Montgomery. “It’s important to keep money in Alabama by supporting local farmers. Whether produce or protein, the flavor is more robust and full-bodied, so it’s a win-win for everyone,” notes Walden.