Boneless cornish hen with port orange sauce

Yield: 6 servings

Measure Ingredient
4 \N Cornish game hens
\N \N (2 lb each)
\N \N Salt and pepper
1 \N Peel of 1 orange, thinly
\N \N Sliced
1 teaspoon Lemon juice
1½ ounce Orange liqueur (Curacao)
1 cup Mandarin orange sections
2 cups Wild rice mix
2 cups Orange juice
4 teaspoons Brown sugar
\N \N Cornstarch
1 \N Bunch watercress

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

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