ROCK CORNISH HENS WITH MAPLE BEURRE BLANC
5 min Prepping
5 min Cooking
- 1 tbsp. (15 ml) store-bought smoked salt
- ½ cup (125 ml) maple syrup
- 3 tbsp. (45 ml) white balsamic vinegar
- 1 tbsp. (15 ml) soy sauce
MAPLE BEURRE BLANC
- 2 French shallots, minced
- ¼ cup (60 ml) ice cider*
- 2 tbsp. (30 ml) white balsamic vinegar
- 2 tbsp. (30 ml) maple syrup
- 1 cup (250 ml) cold butter, diced
- Salt and pepper
THYME MASHED POTATOES
- 2.5 lb. Russet potatoes, peeled and cut into large pieces
- 4 cups (1 liter) 2% milk
- 3 cloves garlic, peeled and crushed
- 5 sprigs thyme (leaves only)
- 1 cup (250 ml) butter
- Salt and ground pepper
BEANS AND PANCETTA
- 400 g fresh green beans, tips removed
- 125 g diced pancetta
- 1 tbsp. (15 ml) butter
Click the steps to erase them.
- Combine all glaze ingredients in a bowl. Set aside.
- Preheat oven to 375°F (190°C).
- Rub skin of Rock Cornish Hens with smoked salt to season. Spread glaze over Hens and place in oven. Cook for about 45 minutes. Brush with more glaze 2 to 3 times during cooking.
- In a saucepan, bring shallots, ice cider, balsamic vinegar, and maple syrup to a boil. Reduce until almost dry.
- Using a whisk, incorporate a few butter cubes at a time to emulsify. Season and set aside.
- Combine all mashed potatoes ingredients except butter in a saucepan. Simmer until potatoes are tender. Mash potatoes with butter using a potato masher. Season.
- Blanch beans in a pot of boiling salted water for 3 minutes. Drain. Fry pancetta with butter in a saucepan over medium heat for 5 minutes. Add beans and cook until beans are done.
- Serve the Rock Cornish Hens on a bed of green beans and accompany with mashed potatoes. Top with maple beurre blanc.