Breast of Cornish Hen

Cuisine: American

Category: poultry

Servings: 6


2 Cornish hens
1 English cucumber
kosher salt, as needed
12 peach slices, very thin
white wine, as needed
Simple syrup, as needed
2 cups Red Onion Marmalade


Remove legs from hens; use dark meat to prepare forcemeat. Pipe 1/4-in.-thick layer of forcemeat under skin of breasts; hot smoke lightly using fruit wood such as cherry, apple or peach. Finish in slow oven until cooked through but not dry. Cut cucumbers lengthwise into 1/8-in.-thick slices; sprinkle lightly with kosher salt. Cut into teardrop shapes; reserve. Poach peach slices in white wine and simple syrup; reserve. Thinly slice breasts. Assemble by placing small dollop of Red Onion Marmalade in center of cucumber slice; fan 3 slices of breast over marmalade. Garnish each with 2 peach slices.

Click Here To Return To The Recipe List

This Page Generated By:
Cookbook Wizard For Windows Recipe Software