Boneless Cornish Hen W/port Orange Sauce
Ingredients:
4
Cornish game hens
Cornstarch
4
ts
Brown sugar
2
c
Orange juice
2
c
Wild rice mix
1
c
Mandarin orange sections
1 1/2
oz
Orange liqueur (Curacao)
1
ts
Lemon juice
Sliced
1
Peel of 1 orange, thinly
Salt and pepper
(2 lb each)
1
Bunch watercress
Method:
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.
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.
Servings: 6