Poultry Rillettes with Timut Pepper 120 g
Chicken, 15 hours in the cauldron, with wild-harvested Timut pepper from Nepal
Sales unit: Glass of 120 g
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In stock
Timut pepper: smells of grapefruit, tingles on the tongue.
Le Comptoir du Fougeray is a family business from Eancé on the border between Anjou and Brittany. This range consists of 100% poultry, without pork: chicken fillets and legs, 74% of the jar's contents, plus a single spice that sets the tone. Upon opening, you will see light, coarsely shredded meat, not smooth purée.
Timut pepper from Nepal is botanically not a pepper, but a relative of Sichuan pepper, and it behaves accordingly: First comes a distinct aroma of grapefruit and exotic flowers, then a slight tingling on the tongue. In these rillettes, it is the most striking spice of the entire range. The meat is soft and juicy, the Guérande salt takes a back seat, and the black pepper remains in the background.
Production: Chicken fillets and legs are browned and then slowly cooked in a cauldron for around 15 hours, with only salt from Guérande and black pepper. After that, the meat is shredded by hand and mixed with the Timut pepper. No additives or preservatives are used.
On thin, crispy bread, without any further seasoning. Also very good with avocado or a salad with citrus fruits. Take out of the refrigerator half an hour before eating. Pair with a Gewürztraminer, a Riesling, or a tonic.
Good to know: Timut or Timur
Timut pepper (Zanthoxylum armatum) belongs to the citrus family and is harvested wild in the mountains of Nepal. There it is called Timur, as it is also written on the label; in France and Germany, the spelling Timut has become established.
More about the manufacturer: Le Comptoir du Fougeray – Rillettes Craftsmanship from the Heart of Brittany
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