Bitsys Kitchen. Breast of Cornish Hen

Breast of Cornish Hen
2 Cornish hens 1 English cucumber kosher salt, as needed 12 peach slices, very thin	white wine, as needed Simple syrup, as needed 2 cups Red Onion Marmalade

Remove legs from hens; use dark meat to prepare forcemeat.

Pipe 1/4 in. thick layer of forcemeat under skin of breasts; hot smoke lightly using fruit wood such as cherry, apple or peach. Finish in slow oven until cooked through but not dry.

Cut cucumbers lengthwise into 1/8 in. thick slices; sprinkle lightly with kosher salt. Cut into teardrop shapes; reserve.

Poach peach slices in white wine and simple syrup; reserve.

Thinly slice breasts. Assemble by placing small dollop of Red Onion Marmalade in center of cucumber slice; fan 3 slices of breast over marmalade. Garnish each with 2 peach slices.

Serves: 6