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  Recipe Home » Poultry » Boneless Cornish Hen With Port Orange Sauce
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  Boneless Cornish Hen With Port Orange Sauce
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 259
Ingredients:
4 Cornish game hens
(2 lb each)
Salt and pepper
1 Peel of 1 orange, thinly
Sliced
1 tsp Lemon juice
1 1/2 oz Orange liqueur (Curacao)
1 cup Mandarin orange sections
2 cup Wild rice mix
2 cup Orange juice
4 tsp Brown sugar
Cornstarch
1 Bunch watercress
Instructions:
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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