Rub hen breasts with salt, pepper, and cinnamon. Let sit for 10 minutes.
Preheat oven to 350 degrees F. Dice 3 sweet potatoes. Heat skillet, add sweet potato with butter and ginger. Toss until lightly brown. Place in the oven and roast until slightly al dente. Reserve.
Combine sugar, water, and cranberry, and Port wine in same pot. Reduce slowly until thick. Puree and put through chinois. Put back on the stove and reduce until syrupy. Reserve.
Add risotto to pan. Add Riesling. Scrape 1/2 vanilla bean, stirring until incorporated. Add mascarpone. Fold in roasted sweet potato.
Sear off game hen breasts and finish in oven, keeping tender and juicy. Blanch orange zest in hot water for approximately 2 minutes.
Put risotto in the bottom of a bowl or plate, with game hen breasts crossed on the top. Garnish with crispy sweet potato, toasted walnuts, chervil, and drizzle with cranberry syrup. Top with orange zest.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.