Capon Rillettes with Candied Shallots 100 g
Capon, cooked for 15 hours, with shallots candied in capon fat
Sales unit: Glass à 100g
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In stock
Capon and candied shallots: the festive rillettes from Anjou.
Le Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This jar comes from the Prestige range, the line the house creates for the holidays. Inside the jar: 89% capon meat from France, plus 10% shallots that are simmered in their own fat until they are soft and sweet. When opened, you will see light, finely textured meat with dark pieces of shallot in between.
Capon is the finest poultry meat in French cuisine, milder than chicken, more tender than poularde, with a higher fat content that makes the rillettes soft. The candied shallots add a sweet, almost jammy note, while Guérande salt and black pepper bring it all together. The result is more reminiscent of an appetizer than a terrine.
Production: The capon meat is browned and then cooked with salt and pepper for around 15 hours. The French shallots are chopped, candied in the capon fat, and only mixed in at the very end. No additives or preservatives are used.
Spread the rillettes thickly on toasted country bread or brioche and add a few leaves of lamb's lettuce. Take it out of the refrigerator half an hour before serving to bring out the aroma. A Crémant, a brut cider, or a light red from the Loire pairs well with this jar.
Good to know: Capon
A capon is a castrated rooster that grows slowly and for longer. In France, it is the classic Christmas poultry and the most expensive.
More about the producer: Le Comptoir du Fougeray – Rillettes Craftsmanship from the Heart of Brittany
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