The sweetness of the fig glaze, alongside the fresh rosemary and salty bacon makes for the perfect combination to delight both your guests and your taste buds. With minimal preparation and high-quality ingredients, this recipe for roasted Cornish hens with fresh figs and rosemary is both simple to make and delicious to enjoy.
Ingredients (serves 2-4):
2 Cornish game hens
1 tablespoon extra virgin olive oil
1 ½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
4 ounces baby potatoes
1 onion (halved and sliced into wedges)
2 tablespoons extra virgin olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
4 ounces thick cut bacon
¾ ounce fresh rosemary (left on the branches)
2 tablespoons honey
2 tablespoons Saba (Balsamic vinegar can be substituted)
2 tablespoon light soy sauce
4 ounces fresh Black Mission figs, cut in half
Instructions:
1. Remove the Cornish hens from their packaging and allow to air dry in the refrigerator overnight.
2. Pre-heat the oven to 400°. Remove the hens from the refrigerator to come to room temperature. Rub the hens with olive oil and season with salt and pepper.
3. Slice the potatoes 1/8 inch thick, ideally with a Japanese mandoline. Combine the potatoes and onions. Add the olive oil and season with the salt and pepper.
4. Cut the bacon in 1.5 inch pieces. Mix with the onions and potatoes. Put the mixture on top of the rosemary branches in a 12-inch roasting pan. Chef Tim McKee recommends an All-Clad oval au gratin pan. Roast for 15 minutes.
5. Remove the roasting pan from the oven, place the hens on top of the vegetables, and return to the oven.
6. Meanwhile, in a small pan, combine the honey, saba (or Balsamic vinegar) and soy sauce. Bring to a rolling boil and immediately remove from the heat. Add the figs to the glaze and gently mix.
7. Remove the hens from the oven when the internal temperature reaches 130° (about 25 minutes). Spoon the figs and glaze over the hens, then return to the oven.
8. Cook for another 10-15 minutes, or until the internal temperature is 160°. Remove from the oven, discard the rosemary and let rest for 10 minutes before serving.
