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The Cliff House 6300 Marine View Drive Tacoma, Wa 98422 (253) 927-0400 www.cliffhouserestaurant.com	Andy Rooney Chef

Roasted Muscovy Duck Breast with Caramelized Blood Orange Confit & Grilled Fennel
Blood Orange Confit
2 Blood Oranges cut into wedges
1 tsp Sugar
2 tsp Shallots
1 oz Basil Chiffonade
Pinch salt
Pinch pepper
˝ oz Balsamic Vinegar
2 oz Marsala Wine
2 oz Orange Juice
3 each Star Anise
Directions: Sauté oranges in a stainless steel saucepot over medium high heat to caramelize. Add shallots, sugar and basil. Deglaze pan with the liquid ingredients. Add star anise and season to taste. Reduce confit until almost dry, then set aside.
Grilled Fennel Bulb
1 Fennel bulb Quartered
1 tsp Oil
Salt & Pepper to taste
Directions: Grill over hot grill until tender, the set aside.
Duck Breast
4-6 oz Duck Breast
1 tbsp Fennel Seeds
1 oz Sherry Vinegar
3 oz Marsala Wine
12 oz Duck or Chicken Stock
1 oz Whole butter softened
Directions: Score duck breast on skin side to reduce shrinkage. Season breasts with salt and pepper. Sear in a stainless steel skillet, skin side down. Turn over and finish in a 400-degree oven for about 5 to 8 minutes or until desired doneness. Take breasts out and let rest before cutting. Degrease sauté pan. Toast fennel seeds until browned. Deglaze pan with Sherry vinegar and Marsala wine. Add stock and reduce by 3/4ths. Finish sauce with 1 ounce whole softened butter away from heat. Plate Presentation Serve bias sliced duck breast on sweet or russet potato mashed. Top with pan sauce. Serve with caramelized blood oranges and grilled fennel bulb. "Join us for our panoramic views along with the fine cuisine of Chef Andy Rooney."