Roast Guinea Fowl with Orange and Green Peppercorn Butter

Preparation info
  • Serves


    as a main course
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

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


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, or