Maple Roasted Hen
Winter Vegetables, Black Mission Figs, Sweet Potato Puree
Swan and Dolphin Resort


Serves Two

The Hen


1 ea. whole, fresh hen (quail optional)
1 Tbsp. sea salt
1 Tbsp. black pepper
1 Tbsp. fresh thyme (chopped)
4 oz. whole butter (1/4 inch cubed)
2 Tbsp. maple syrup

Method of Preparation:

The hen should be rinsed in cold water, then patted dry with a paper towel. Place the butter inside the cavity of the hen and underneath the skin of the breast. Season with salt, black pepper and thyme inside the cavity and on the skin. Roast in oven for 1 hour and 15 minutes at 375°F. Make sure the internal temperature reaches 165°F. Once cooked, drizzle with maple syrup and let spread naturally. Cover with aluminum foil and allow to rest. When plating, cut bird in half or quarters.

Sweet Potato Puree


1 ea. sweet potato (peeled, 1 Inch diced)
6 oz. heavy cream
1 Tbsp. salt
4 oz. butter

Method of Preparation:

Simmer the potatoes in heavy cream and salt until soft and overcooked. Strain the potatoes and reserve the cooking liquid. Transfer the potatoes in small batches into a blender. Divide 4 oz. whole butter equally into each batch and add just enough of the reserved cream to get the blender to spin the mixture. Blend for no less than 5 minutes. Strain each batch through a fine mesh strainer into a mixing bowl. Combine all small batches of sweet potato puree. Adjust the seasoning with salt and pepper and hold in a warm location. You can flavor as desired with additional spices.

Vegetables and Figs


2 Tbsp. extra virgin olive oil
3 oz. baby carrots (bias cut, ¼ Inch, blanched)
2 oz. baby brussels sprouts (blanched, quartered)
2 ea. fresh figs (small, quartered)
Salt and pepper to taste

Method of Preparation:

In a saute pan, over medium high heat, bring 2 Tbsp. of olive oil to white smoke. Add baby carrots and brussels sprouts, toss in pan until lightly browned. Remove from heat, then add figs and toss all for approximately 45 seconds. Season with salt and pepper.

Walnut Powder and Vinaigrette


2 ea. whole walnuts (toasted)
2 oz. extra virgin olive oil
1 Tbsp. chives (finely minced)
Salt and pepper to taste
1 head frisee (yellow sprigs)
5 ea. red ribbon sorrel (leaves picked)
16 oz. chicken stock (reduced to 4 oz.)

Method of Preparation:

Using a micro-plane, grate the whole walnut into a fine powder.

Preparation for Vinaigrette:

Mix chives, black pepper and salt to olive oil.


Place a serving spoonful of sweet potato puree to the left center of a large plate. Using the back of the spoon "pull the puree" to the right. Place half of the bird on the plate and decorate the plate with the accompanying vegetables. Finish with the reduced chicken stock and walnut powder.