Here is an adaptation of a traditional Canard a l'orange recipe that uses
Cornish hens instead of the duck. My family all love it.




CORNISH HENS AU GRAND MARNIER


4 medium Cornish hens
1 1/2 cups chicken broth
1 large orange, sliced but not peeled
salt and pepper
rice (wild or brown is best)
1 1/4 cups orange juice
1/2 cup honey
1/2 cup Grand Marnier
1/2 cup orange sections

Rub the hens with salt and pepper and put 2-3 slices of orange into the
cavity of each hen. Roast on a rack in a pan at 400 for 1 hour to 1 1/4
hours, basting frequently during the cooking with a mixture of 1 cup of
orange juice and 1/2 cup of honey. Remove the hens from the pan. Skim the
fat from the pan juices and place the pan over direct heat. Add the broth
and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then add
1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1/2
cup of orange sections (peeled) and heat them through. Place hens on bed of
rice and pour a small amount of the sauce over the hens. Serve remaining
sauce separately. Serves 4.


"sf" wrote in message
...
On Mon, 08 Dec 2003 00:13:47 GMT, "I didn't drink the
punch." wrote:

I used it on beef and it tasted weak. I'm not baking. Cod?

Beef/fish aren't something that one would automatically pair
with Grand Mariner... what made you think of those combos?

Try Grand Marnier with fowl, fruit sauce &/or jam, in a
mixed drink or to flavor chocolate truffles.


Practice safe eating - always use condiments