Roast Guinea Fowl with Orange and Green Peppercorn Butter

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

A tasty and emollient mix of softened butter, green peppercorns, garlic and orange zest are tucked between the skin and breast of the bird before roasting. Result: irresistibly golden crisp skin and moist fragrant flesh.


  • guinea fowl 1, weighing about 1.3 kg/3 lb
  • unsalted butter 100 g/ oz, softened
  • dried green peppercorns 1 tbsp, lightly crushed
  • orange finely grated zest and juice of ½
  • garlic clove 1 large, crushed
  • sea salt flakes to taste
  • plain flour for sprinkling
  • chicken stock 450 ml/16 fl oz, preferably home-made


Preheat the oven to 180°C/350°F/Gas 4. Loosen the skin over the legs, thighs and breast of the guinea fowl by working your fingers underneath and detaching the membrane separating the skin from the flesh. Try not to tear the skin.

Mash together the butter, green peppercorns, orange zest, garlic and sea salt flakes. Insert some of the flavoured butter under the loosened skin, pushing it in as far as possible and smoothing it to the shape of the bird. Smear the rest of the butter over the skin.

Place on a rack in a roasting tin and roast for 40 minutes. Reduce the oven temperature to 170°C/325°F/Gas 3 and roast for another 40 minutes or until the juices run clear when you pierce the thickest part of the thigh.

Leave to rest for 10 minutes, then tip the juices from the cavity into the tin. Move the bird to a warm serving dish and keep hot while you make the gravy.

Pour off most of the fat from the tin and sprinkle the juices with flour. Stir over medium heat using a wooden spoon to scrape up the sticky residue from the bottom of the tin. Stir in the orange juice, then gradually add the stock, stirring constantly. Check the seasoning and add more salt, pepper or orange juice if necessary. Strain into a jug before serving.