Cornish Hen and Blood Orange Pot au Feu

Ingredients:

I took a bit of creative liberty with this - Technically, once the Cornish Hen gets cooked, it can be served, but I feel that it would taste rather plain this way (with a traditional pot au feu, relishes and condiments are used to overcome this) so I decided to give it a nice glaze finish it before serving.

Ingredients:

2 Cornish Hens
3 cloves Garlic (diced)
1 small bulb Fennel
2 Carrots
1-2 Parsnips
2 stalks Celery
1 small Onion
1 Sweet Potato
3-4 Red Pearl Onions
3 Medjool Dates
15-20 Tellicherry Peppercorns (roasted)
2 Bay Leaves
2 sprigs Thyme
1 Blood Orange (peeled and segmented in supremes)
1 cup Blood Orange Juice
2 tbsp Ginger (minced)
1/3 cup Cognac

Blood Orange and Dijon Glaze:
Ingredients:

3 tbsp Dijon Mustard
1 tbsp White Wine Vinegar
3 tbsp Olive Oil
2 tbsp Honey
1/2 Blood Orange

For the glaze, zest the blood orange and add the juice from it. Add the honey, mustard, and vinegar, and while whisking, slowly add the olive oil.

Step 1:

Tourne the Carrots, Sweet Potato, and Parsnips (getting about 3 bouquetieres of each per serving).

Step 2:

Peel the Pearl Onions, and wash and pit the Dates. Save the carrot peelings for mirepoix later.

Step 3:

Dice the celery, onion, fennel, and garlic.

Step 4:

Place the Cornish Hens and giblets in a pot and fill with enough cold Water to cover them.

Step 5:

Bring the Water to a boil, and reduce to a simmer – skim off the shit. Add your Mirepoix, Fennel, Garlic, Thyme, Bay Leaves, and Peppercorns.

Step 6:

Simmer for 45 minutes to an hour.

Step 7:

Remove the Hens, cover with foil, and strain the stock.

Step 8:

Skim off any fat and bring to a full boil and reduce down to 3 cups or so.

Step 9:

Add the Blood Orange Juice and Ginger. Reduce by a quarter. Season with Salt. Flame off and finish with the Cognac.

Step 10:

Poach the Carrots, Parsnips, Sweet Potatoes, and some julienned orange zest in the broth until tender.

Step 11:

In the mean time, brush the Cornish Hens with the Blood Orange and Dijon Glaze and broil under bowned.

Finally add the Blood Orange segments and dates to the broth just long enough to heat through, then plate and serve.