Boneless Cornish Hen with Port Orange Sauce

Yields:	6 servings
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	Preparation	45 minutes
	Cooking	45 minutes
	Ready In	90 minutes

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Ingredients

4	each	cornish game hens	(2 lb each)
1	x	salt and black pepper	to taste
1	each	orange zest	of 1, thinly sliced
1	teaspoon	lemon juice
1 1/2	ounces	liqueur	triple sec, grand marnier, cointreau or other orange flavor
1	cup	mandarin oranges
2	cups	wild rice
2	cups	orange juice
4	teaspoons	brown sugar
1	x	cornstarch
1	bunch	watercress

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.

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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