Poularde Rillettes with Truffle 100g
Free-range poularde, confit in its own fat, with 2.5% black truffle
Sales unit: Glass à 100g
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In stock
Poularde with 2.5% Black Truffle: The Festive Jar from Anjou.
Le Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This jar is the flagship recipe of the Prestige range, the house's festive line: Poularde thighs and fillets, confited in the belly fat of free-range poularde, then refined with 2.5% black truffle of the Tuber melanosporum variety. Upon opening, you will see light, fine meat with dark truffle flecks.
Poularde is tender, mild meat, and that is exactly what the truffle needs. It lays its earthy, slightly spicy aroma on it without anything competing against it. A little extra virgin olive oil and truffle aroma carry the scent, while Guérande salt and black pepper hold back. The rillettes are creamy and spreadable, not fibrous like pork rillettes.
Production: The poularde meat cooks slowly in its own fat until it falls apart, and is further processed by hand. The truffles are added at the end. No additives or preservatives are used.
Best enjoyed plain on toasted white bread, without butter and without any other ingredients, as anything else gets in the way of the truffle. Take it out of the refrigerator half an hour before eating. Pair it with a champagne, a white Burgundy, or a mature red wine.
Good to know: Tuber melanosporum
The black winter truffle, called Truffe du Périgord in France, grows under oaks and hazelnuts and is harvested from December to March. It is the truffle that is meant in classical French cuisine when only "truffle" is stated.
More about the manufacturer: Le Comptoir du Fougeray – Rillettes Craftsmanship from the Heart of Brittany
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