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Roasted Cornish Hens with Orange-Honey-Mustard Glaze

Duck works well
Course Duck

Ingredients

  • 1 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1 Tbs soy sauce
  • 1 Tbs grainy mustard
  • 2 Tbs Dijon mustard
  • 2 Tbs honey
  • 2 shallots finely chopped
  • 1 tsp orange zest finely chopped
  • 1 c orange juice
  • salt
  • pepper
  • 3-4 Cornish hens
  • orange slices for garnish

Instructions

  • Combine all ingredients (except hens and orange slices) in a large bowl.
  • Carefully separate the skin from the hens, being careful not to tear it or remove it from the birds.
  • Place the hens in the bowl with the marinade, and massage the marinade underneath the skin.
  • Cover and refrigerate for 2-4 hours.
  • Preheat oven to 425ยบ F.
  • Line a large roasting pan with aluminum foil and place the hens in the pan, along with a small amount of the marinade.
  • Roast the hens, basting with the pan juices ever 15 minutes, for 40-45 minutes or until the juices run clear when a thigh is pierced and the skin is golden brown.
  • Garnish with orange slices.

Notes

November 2006