Poultry Rillettes with Kaffir Lime Peel 120 g
Chicken, 15 hours in the pot, with kaffir lime peel: lime and lemongrass, but without the acidity
Sales unit: Glass of 120 g
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In stock
Kaffir lime: the citrus fruit that smells like perfume, not juice.
Le Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This product is made from 100% poultry, with no pork: chicken breast and drumsticks make up 73% of the jar's contents, seared, slow-cooked for around 15 hours, and shredded by hand. A single seasoning sets the tone: kaffir lime peel. When you open the jar, you'll see light-colored, coarsely shredded meat with fine pieces of green peel.
Kaffir lime, known as combava in German, gives off very little juice; almost all of its aroma is in the peel. That's why this recipe isn't sour, but fresh and intensely citrusy, with notes of lime and lemongrass, as the manufacturer describes it. The mild chicken meat carries this freshness without overpowering it. Of all the jars in the range, this is the lightest and most delicate.
Production: Chicken breast and drumsticks are seared 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 kaffir lime peel. No additives or preservatives are used.
Excellent on thinly sliced toasted bread, with some cucumber or fennel, or as a base for smoked fish. Take it out of the refrigerator half an hour before serving. Pair it with a dry Riesling, a Sauvignon Blanc, or a cold gin and tonic.
Did you know? Kaffir lime and a medal
Kaffir lime grows in Réunion and Madagascar. In Southeast Asian cuisine, its leaves are used, while in French cuisine, the peel is particularly popular. In 2020, this recipe won bronze at the Épicures de l'Épicerie Fine, the French delicatessen competition.
More about the manufacturer: Le Comptoir du Fougeray – Traditional Rillettes-Making from the Heart of Brittany
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