Boneless Cornish Hen W/port Orange Sauce
Recipe
- Title:
- Boneless Cornish Hen W/port Orange Sauce
- Categories:
- Poultry, Sauces
- Yield:
- 6 servings
Ingredients
- 4
- Cornish game hens
- 1 c Mandarin orange sections
- (2 lb each)
- 2 c Wild rice mix
- Salt and pepper
- 2 c Orange juice
- 1
- Peel of 1 orange, thinly
- 4 ts Brown sugar
- Sliced
- Cornstarch
- 1 ts Lemon juice
- 1
- Bunch watercress
- 1 1/2 oz Orange liqueur (Curacao)
Directions
- To prepare hens for stuffing, remove the skin from the backbone area and set aside.
- Cut out the backbone, open the hen and remove all bones except the drumsticks.
- Boil the wild rice until tender, cool and stuff hens.
- Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up.
- Season hens with salt and pepper.
- Roast at 350F for 45 minutes to 1 hour.
Directions
- SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil.
- Use cornstarch mixed with a little water to achieve desired thickness.
- Stir in liqueur and peel and keep warm.
Directions
- Servings: 6
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