Guinea Fowl with Orange and Szechuan pepper

This is a delicious and perfect festive meal for two.

Serves2 Origin Fusion
Preparation 10 min Heat rating (Mild)
Cooking 1h 10 min Ease (Easy)
Vegetarian No


1 tsp Sichuan Pepper
3 Star Anise, organic
1 tbsps butter
2 tbsps olive oil
1.5kg guinea fowl cut in half through the backbone
2 medium onions
2 medium carrots
1 stick celery
1 clove garlic
1 tsp Szechuan peppercorns
1 heaped tbsp flour
600ml stock
orange zest- 3 wide strips
2 bay leaves
3 star anise
Salt and pepper, to taste


Set the oven at 200˚C
Salt and pepper the guinea fowl halves flesh and skin sides. Heat a deep frying pan with the butter and oil and fry the guinea fowl pieces until lightly coloured on both sides. Remove and set aside.

Peel the onions and cut them in half and then into thick segments. Put them in the pan in same pan as used to brown the guinea fowl halves and leave to colour over a moderate heat.

Scrub and roughly chop the carrots, trim and roughly chop the celery, then add them to the onions. Peel the garlic, crush and add it. Toast the szechuan peppercorns in a dry frying pan then crush or grind fairly finely and add to the pan along with the flour.

Continue cooking for 3 or 4 minutes then pour in the stock. Bring to the boil then turn down to a simmer. Season with salt, pepper, add the orange peel, bay and the star anise, then return the guinea fowl to the pan. Cover with a lid, then put in the oven and leave to bake for 50 minutes.

Serve surrounded by its sauce and vegetables.

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