Stuffed Cornish Game Hen with Rose Petals and Foie Gras

Squab Flambe

Pan Roasted Cornish Hen w/ Foie Gras and Rose Petals

Cornish Hen with Foie Gras

Cornish Hen with Foie Gras


Stuffed Cornish Game Hen with Rose Petals and Foie Gras

This delicate Tapa of Cornish Hen can translate well from first course to main course. It is pan roasted and stuffed with a bit of succulent Foie Gras and a few dried rose petals! This dish is adapted from a recipe by Chef Javier Munoz’ of La Carbona Restaurant in the little town of Jerez, Southern Spain. Chef Javier used Squab in his dish, but I prefer to use Cornish Hen, you might even try it with a small domestic hen, increasing the portions of Foie Gras as needed.

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main course


  • 2 Cornish Game Hens, breasts and legs only, boned
  • 1/4 lb Foie Gras
  • 18 rose dried petals (culinary grade)
  • 2 shallots chopped fine
  • 2 Tbls Olive Oil
  • 1 cup red wine
  • 1/2 c. sweet Sherry
  • Salt & Pepper to taste
  • 1 Tbls butter
  • a few sprigs of fresh parsley


  • Remove the bones from the Hens carefully, keeping as ‘in tact’ as possible and skin on. We are only using breasts and legs. (you could make a little stock from the remaining unused parts)
  • Insert a few rose petals and a cube of Foie Gras between the skin and meat of each piece.
  • Heat a large frying pan with the oil, when hot add the legs skin side up first, turn and cook until crisp and golden.
  • Add the shallots and when soft and brown add the red wine, salt & pepper.
  • Let cook about 5 minutes reducing the liquid a bit. Set meat aside & keep warm
  • Stain the liquid into a shallow pan and reduce a bit further, adding a pat of butter at the end.
  • In the frying pan heat a little oil again and saute` breasts, skin side down, then turning until crisp and golden.
  • Add a splash of Brandy or Sherry, tilt the pan to Flambe` a minute, such drama!
  • Place on the serving plate and drizzle the sauce over the top. I like a little chopped fresh herb, so parsley would work nicely here.


The alcohol should burn off pretty quickly, but if this makes you nervous you can have a pan lid handy and cover the pan to extinguish the flame.  Be careful not to overcook the meat as the Foie Gras is delicate and can melt away leaving you disappointed. I only use humanely farmed duck products. Serve it and enjoy!

Rose petals

June 15, 2017



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