Chicken and waffles? Out! Cornish hen and waffles? IN! These deep-fried birds need a bit of time to marinate, so don’t wait until you’re hungry to start cooking!
Ingredients:
- 1 Cornish hen, quartered
- Salt
- 1 cup (240 ml) buttermilk
- 3 cups (710 ml) flour
- 1 teaspoon (5 ml) mustard powder
- ¼ cup (60 ml) onion powder
- ¼ cup (60 ml) garlic powder
- ¼ cup (60 ml) smoked paprika
- ½ teaspoon (2.5 ml) nutmeg
- Vegetable oil, for frying
- 4 Eggo waffles
- 2 ounces (57 g) foie gras, cleaned and sliced
- ½ cup (120 ml) maple syrup
Method:
- Season the hen with salt. Place the hen in bowl and cover with the buttermilk. Refrigerate and allow to soak for at least two hours, up to overnight.
- In a large bowl, combine the flour, mustard powder, onion powder, garlic powder, paprika, and nutmeg. Season this mixture with salt and transfer to a resealable bag. Drain the hen pieces well and add one by one to the bag. Shake well to coat thoroughly with the flour mixture, then transfer each piece to a plate.
- In a Dutch oven, heat the oil to 350 F (175 C). Add the hen pieces and fry until browned and cooked through, 6-7 minutes.
- Strain the hen out of the oil and allow to drain on paper towels.
- Toast the waffles.
- In a small dry skillet over medium-high heat, sear the foie gras until browned, 1-2 minutes per side.
- Transfer the foie gras onto the paper towels with the hen.
- Drizzle the rendered foie gras fat into the maple syrup. Stir to combine.
- Place the waffles on serving plates, topping each with a hen piece. Top the hen with the foie gras and drizzle the maple syrup over everything. Serve immediately.