Title: Boneless cornish hen w/port orange sauce
 Categories: Poultry, Sauces
      Yield: 6 Servings
 
      4    Cornish game hens
           (2 lb each)
           Salt and pepper
      1    Peel of 1 orange, thinly
           Sliced
      1 ts Lemon juice
  1 1/2 oz Orange liqueur (Curacao)
      1 c  Mandarin orange sections
      2 c  Wild rice mix
      2 c  Orange juice
      4 ts Brown sugar
           Cornstarch
      1    Bunch watercress
 
  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