Grilled Game Hens & Seared Foie Gras with Crispy Polenta & Fig-Port Reduction
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Provided By:
Campbell's Kitchen

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    • Fire up the grill and impress your guests with this fabulous recipe that's worth the extra effort - it takes a little time, but it's easy and the results are outstanding.

    Ingredients

    Serves: servings

      • 3 Cornish game hen , cut in half (about 5 pounds)
      • ground black pepper
      • 5 1/2 cup Swanson® Chicken Stock
      • 3 tablespoon olive oil
      • 1 cup corn meal or polenta
      • 1/4 teaspoon crushed red pepper
      • 1 tablespoon vegetable oil
      • 1 piece (1/2 pound) uncooked foie gras cleaned, deveined and cut into 6 slices
      • 2 tablespoon butter
      • 1 shallot , minced
      • 1/2 cup port wine
      • 1/2 cup diced dried fig
      • 1 tablespoon tomato paste
      • 2 tablespoon chopped fresh parsley

    Directions

    Season the hens with the black pepper.

    Lightly oil the grill rack and heat the grill to medium. Grill the hens for 30 minutes or until they’re cooked through, turning the hens over halfway through cooking. Remove the hens from the grill and keep warm.

    Heat 4 cups stock and 1 tablespoon olive oil in a 3-quart saucepan over medium heat to a boil. Gradually stir the corn meal into the saucepan with a fork or whisk. Stir in the red pepper. Reduce the heat to low.  Cook and stir for 10 minutes or until the mixture is thickened. Pour the corn meal mixture into a lightly greased 8-inch baking pan. Let cool for 30 minutes or until the polenta is firm.

    Cut the polenta into 12 squares.

    Heat the remaining olive oil in a 12-inch nonstick skillet over medium heat. Add the polenta squares and cook until they’re crisp and golden brown. Drain on paper towels and keep warm.

    Heat the vegetable oil in a 10-inch skillet over medium-high heat. Add the foie gras and cook for 2 minutes or until they're well browned on both sides. Drain on paper towels and keep warm.

    Heat 1 tablespoon butter in a 2-quart saucepan over medium heat. Add the shallots and cook for 2 minutes.

    Stir the remaining stock, port, figs and tomato paste in the saucepan and heat to a boil. Reduce the heat to low.  Cook until the mixture is reduced by one-half. Stir in the remaining butter and parsley. Season to taste.

    Place 2 squares polenta onto each of 6 serving plates. Top each with 1 slice foie gras and 1 hen piece.  Spoon the sauce over the hens.

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