Poultry Rillettes with Red Kampot Pepper 120 g
Chicken, 15 hours in the pot, with red Kampot pepper: fruity and floral instead of spicy
Sales unit: Glass of 120 g
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In stock
Red Kampot pepper: the ripest pepper Cambodia has to offer.
Le Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This range consists of 100% poultry, with no pork: chicken fillets and drumsticks, making up 73% of the jar's contents, browned, slow-cooked for around 15 hours, and shredded by hand. A single spice is added to set the tone. When opened, you will see light, coarsely shredded meat with red peppercorns mixed in.
Red Kampot pepper is only harvested when the berries have turned red on the vine, and you can taste the difference: it is fruity, almost sweet, with a floral aroma of dried blossoms, and its heat arrives late and remains mild. The producer calls it a subtle pepper, and that is how it comes across in the rillettes too: like a frame of seasoning around the poultry, distinct but never overpowering.
Production: Chicken fillets and drumsticks are browned and then slowly cooked in a pot for around 15 hours, with only salt from Guérande and black pepper. The meat is then shredded by hand and mixed with the red Kampot pepper. No additives or preservatives are used.
On warm toast, with a little fleur de sel on top. Also excellent with a green salad and walnut oil. Take it out of the refrigerator half an hour before serving. Pair it with a Loire red wine, a Beaujolais, or a dark beer.
Did you know: Kampot
Pepper from the Cambodian province of Kampot has had a protected geographical indication since 2010. Black, red, and white pepper all come from the same vine; red is the rarest because it must ripen for the longest time and is hand-picked.
More about the producer: Le Comptoir du Fougeray – The Art of Rillettes from the Heart of Brittany
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