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1
Preheat the oven to 350.
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2
In a small, heatproof bowl, cover the morels with the boiling water.
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3
Let stand for about 20 minutes, until softened.
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4
Lift the morels from the water and rinse well.
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5
Let the soaking liquid stand so the grit settles to the bottom of the bowl.
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6
In a very large, deep skillet, melt the butter in the oil.
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7
Add the leeks and the 1/2 teaspoon of paprika, cover and cook over moderate heat, stirring, until softened, about 5 minutes.
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8
Add the Riesling and simmer until reduced to 1/3 cup, about 4 minutes.
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9
Add the stock and slowly pour in the mushroom soaking liquid, stopping before you reach the grit.
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10
Add the morels and a pinch of salt.
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11
Season the hens with salt, pepper and paprika.
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12
Set them on top of the leeks and morels, breast sides up, cavities facing outward.
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13
Roast in the upper third of the oven for about 1 hour, until the juices in the cavities run clear and an instant-read thermometer inserted in the inner thighs registers 160.
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14
Transfer the hens to a carving board and let rest for 10 minutes.
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15
Simmer the pan juices over moderate heat until the liquid is reduced to 1/2 cup, 6 minutes.
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16
Add the lemon zest and juice and remove from the heat.
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17
Stir in the tarragon; season with salt and pepper.
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18
Transfer the hens to plates and serve with the leeks, morels and sauce.
