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These Sweet & Spicy Jalapeño Glazed Roasted Game Hens are, as the name suggests, sweet and spicy, due to the fact that I use the brine from my Candied Jalapeños for the glaze! The Game Hens stay moist and juicy and the skin is crispy with just a little hint of heat!!
I’m delighted to be partnering with NEW PAM® Spray Pump Olive Oil for this post! I have been using PAM cooking sprays for decades and I’m so excited that they have now introduced a non aerosol, Spray Pump Olive Oil! I have bought many pump sprayers for different oils in the past. Every different make and model has been tried from Chef’s stores and online. After a few months I inevitably end up throwing out the sprayers because there is absolutely no way that I have found to properly clean them! You can never get all the grease off of them! PAM Spray Pump has now solved this dilemma for me and I couldn’t be more thrilled! Now all I have to do is rinse the bottle and recycle it!
The other beautiful thing about using PAM Spray Pump, as opposed to oil in a spritzer is that PAM Spray Pump is not oil! It is a cooking spray that has far superior no- stick properties than plain oil!
To get the best price, purchase the PAM at Walmart, which is conveniently located only 10 miles from me!
You can find the New PAM Olive Oil Spray in aisle 17 of the new Walmart Superstore on Bay Point Dr. in Webster, NY.
Earn $1 when you buy one (1) PAM Spray Pump Olive Oil or Canola Oil
I serve these Sweet & Spicy Jalapeño Glazed Roasted Game Hens with a special Spicy Cornbread and Sausage Stuffing. The recipe for that shall follow shortly!! Of course, our favorite stuffing is stuffin’ muffins, so I spray the muffin tins with PAM Spray Pump. It makes for easy cleanup! Let’s face it, who doesn’t like the crispies best?? We used to fight for the crispies when my Mom stuffed a bird!
Look at how beautiful these Sweet & Spicy Jalapeño Glazed Roasted Game Hens are!! Of course they are made so much healthier using PAM Spray Pump as opposed to butter! I can control the amount of fat added to these hens!
If you like the sound of these Sweet & Spicy Jalapeño Glazed Roasted Game Hens, you will also love these Sweet & Spicy Jalapeño Pork Chops! Thanks for stopping by today and checking out the recipe for Sweet & Spicy Jalapeño Glazed Roasted Game Hens! Let me know what you think in the comments below! Enjoy! And have fun cooking!
Sweet & Spicy Jalapeño Glazed Roasted Game Hens
Such a different, easy way to enjoy juicy Cornish Game Hens!
- 4 Cornish Game Hens, about 1 pound per bird
- salt & pepper, about 3 teaspoons, each
- PAM Spray Pump Olive oil cooking spray
- 1/4 cup juice from canned candied jalapeños
- canned jalapeños for garnish
- 1/2 small onion, cut into 8ths or use cornbread stuffing
- 1 stalk celery, sliced or use cornbread stuffing
- 1 small carrot, sliced or use cornbread stuffing
Wash, and thoroughly dry Game Hens with paper towel. Start oven to 350°F.
Spray chicken with a few pumps of PAM Spray Pump Olive Oil cooking spray. Salt and pepper the inside and outside of the bird.
If using stuffing, loosely stuff bird. If not using stuffing, place a few slices of onion, carrot and celery to the cavity.
Place birds in oven for 20 minutes.
Remove from oven and glaze with candied jalapeño juice. Return to oven. Baste about every 10 minutes with juice.
At 50 minutes, increase temperature to 400°F to brown birds, baste again.
Use a thermometer to check that thigh temperature is 180°F. Once temperature is reached, tent with aluminum foil and let rest about 10 minutes.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are I use and enjoy and that I believe would be of value to my readers. Binky’s Culinary Carnival is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Buying through the Amazon links will not increase your cost for the product!
This Balsamic Cherry Glazed Duck is literally to die for! It is moist and tender and not a bit fatty, which duck tends to be.
The first time I had whole duck was at least 15 years ago. A friend, who had been to culinary school and thought she was the best the chef on the planet (I was and am a better cook!), made it for Thanksgiving. Luckily we did Jamie Oliver’s (my idea) Thanksgiving turkey and dressing too (to this day one of my favorites), due to the fact that the duck was hideous! Probably the fattiest thing I have ever eaten. When I saw a contest using duck, I thought, well maybe I can perfect that!
So for the contest I did a Fuzzy Navel Grilled Whole Duck, yes, the glaze contains peach schnapps. Yum! Also, we did a wonderful Asian duck burger with peach sauce and grilled peaches, (and Chinese Rushan cheese!). So I googled how to get it crispy for days. Finally decided how I would cook the duck to make it crispy, instead of a pile of grease. Since then my family has become “quack” addicts! (My husband’s goofy sense of humor! Probably nothing to joke about but I couldn’t resist!)
This is the Fuzzy Navel Grilled Duck. It was simply amazing! I’m not sure why I haven’t posted that one. I will soon. So much good food, so little time!
The Roasted Balsamic Cherry Grilled Duck
I honestly can’t decide which one I like better. They are both soooo good! The key to juicy but not fatty duck is to either poke holes (I did this for the fuzzy navel version) or to score the skin without piercing the meat (the Cherry Glazed version). In addition to that first tip, the second tip is to cook it low and slow and flip the bird over every hour. Start with the breast side down in a roasting pan with a rack. After one hour, flip it so that it is breast side up. Do this two more times (a total of 4 hours).
You will end up with a beautifully crispy duck every time. I do this for grilling or roasting. When you are roasting, if enough fat accumulates in the bottom of the pan to touch the duck, drain some off. On the grill, you want to indirect grill it (turn off the burners directly underneath) otherwise you will get flare ups from the dripping fat.
Even the legs end up juicy and delicious. The first time I did them, I was worried that the legs were going to be dried out, not the case!
Now the reason I mentioned that the family is addicted, is that the next week we pan-seared these breasts with shallot, mushrooms, dill and a delicious demi glace gravy. The husband actually did cute ‘mushrooms’ made out of baby potatoes and mushrooms caps. He is so funny! But, Yum! I’m drooling just thinking about them! Time to go out and buy more duck! This is another great savory use for cherries! Cherry BBQ Sauce
Have fun cooking!
I love this combination lasagna and roasting pan.
Balsamic Cherry Glazed Whole Duck
Delicious, juicy but not greasy duck!
- 1 6 lb . duck
- 1 large carrot , cut into large chunks
- 1 small onion , quartered
- 1 large stalk celery with tops , cut into large chunks
For the Stuffing
- 2 tsp . olive oil
- 1 large shallot , diced
- 2 stalks celery , diced
- 3 c . cornbread , crumbled
- 2 c . crusty white or wheat bread , cubed
- 2 tsp . fresh rosemary , chopped
- 1 tsp . fresh dill , chopped
- 1/2 tsp . dried sage
- 2 tsp . salt
- 1 tsp . pepper
- 2 Tbsp . butter
- 1/4 c .chicken stock or water. plus or minus
- 1/4 c . dried apricots , chopped
- 1/4 c . dried cherries
- 3/4 c . cherry preserves
- 1/4 c . balsamic vinegar
- 1 tsp . salt
- 1/2 tsp . pepper
- 1 tsp . fresh rosemary , chopped
- 1/8 tsp . dried sage
- Wash and dry duck thoroughly, inside and out. Either poke wholes into the skin being careful not to pierce the skin or use a sharp knife to score the skin in a crisscross pattern. Place onion, celery and carrot in the cavity.
- Alternately, you can stuff the cavity. If you are using the stuffing to fill the cavity, you don't need the carrot, onion and celery. We like our stuffing crispy, so I make mini muffin cups, instead.
- Place on roasting pan that has a wire rack, breast side down.
- Bake at 300°F for one hour. Carefully remove the duck from the oven and flip it over so that it is breast side up. Bake again for another hour and repeat the process 2 more times, so that it cooks for the last hour breast side up. The last 45 minutes, or so brush with the cherry balsamic glaze.
- Let rest for at least 30 minutes before cutting.
- Soften the shallots and celery in olive oil in a small saute' pan. Add rosemary and sage and saute' just for a few more minutes.
- Place butter and water or stock in a separate small sauce pan. Bring to a boil then turn of heat, to melt the butter.
- Meanwhile, prepare bread and place in a large bowl.
- When the vegetables are soft, place them in with the bread.
- Place all the rest of the ingredients, except apricots and cherries, to the bowl with bread crumbs. I usually add 3/4 of the water or stock in and add enough more to make it desired wetness. You don't want it soggy, but evenly moist.
- Add apricots and cherries and just mix to combine.
- If you want to stuff the bird, do this first. If you are doing stuffing muffins, Spray two mini muffin tins with non stick spray. Fill with stuffing.
- Bake for about 40 minutes, the last hour the bird is in.
- Use to same pan you melted the butter in. Place all of the ingredients in the pan. Bring to a boil then reduce the heat to very low, simmering for 30-60 minutes until thick.
STANDARD FTC DISCLOSURE:
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are I use and enjoy and that I believe would be of value to my readers. Binky’s Culinary Carnival is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.