Prince of Cambridge Game Hens with Tarragon Champagne Burre Blanc

A cause to celebrate!  I'm always for that.  I hear the champagne is flowing and the British pubs are packed.  How I wish I were there to join in. Nothing like a baby to make you forget your trouble and marvel at innocence and hope.  I just happened to have a bottle of champagne and thought - why not?  So I toasted the tiny future King of England with champagne and decided to make something fit for a king.

Two Cornish Game Hens rinsed in cool water and patted dry
season cavity with Kosher salt and fresh ground pepper
insert 1 garlic clove, stem of tarragon and 1/2 lemon
rub hen with a neutral oil, such as, canola or grape seed
season liberally with Kosher salt & ground pepper
Roast on a rack at 350 for 1 hour and 15 minutes or until a meat thermometer reads 160 degrees in the thickest part of the breast.

To prepare the sauce;

In a heavy saucepan over high heat, combine
1 large shallot
juice of one lemon
1/2 cup champagne

Reduce the mixture until it is thick and syrupy.  Reduce the heat to very low and add 2 tbls heavy cream, a pinch of salt and pepper.  The whisk in 8 tbls of butter, on tbls at a time until fully emulsified.  Remove from the heat and add 1 tbls chopped tarragon

Split the hens with kitchen shearers and serve with the sauce.

To the Future King!!