Roast Guinea Fowl with Orange and Green Peppercorn Butter

Name: Roast Guinea Fowl with Orange and Green Peppercorn Butter
Yield: Serves 2–3 as a main course
Ingredients: dried green peppercorns 1 tbsp, lightly crushed; unsalted butter 100 g/3½ oz, softened; guinea fowl 1, weighing about 1.3 kg/3 lb; garlic clove 1 large, crushed; orange finely grated zest and juice of ½; sea salt flakes to taste; plain flour for sprinkling; chicken stock 450 ml/16 fl oz, preferably home-made

Preparation info

Serves
2–3
as a main course

Difficulty
Easy

Appears in

Pepper

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.

Ingredients

guinea fowl 1, weighing about 1.3 kg/3 lb
unsalted butter

Main course
Spicy

Method

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