Poultry rillettes with red Kampôt pepper - Le Mottay Gourmand

Presentation of poultry rillettes with Kampôt red pepper - Le Mottay Gourmand

Discover a range of aperitif rillettes with unique flavors made according to the rules of the art, with slow cooking in a cast iron pot and manual crumbling. Unique recipes to magnify and give a new image to pork and poultry rillettes. Quickly discover the poultry rillettes with red pepper from Kampôt .
The best of poultry! Chicken fillets and thighs browned in duck fat, then slow cooking in a pot for around fifteen hours and finally crumbling by hand... This recipe for “Les Cocottes du Fougeray” rillettes is precisely seasoned and Kampot red pepper brings a subtle fruity and floral note.

BRAND HISTORY

It is on the borders of upper Anjou and the gates of Brittany that the story of Mottay Gourmand begins. A setting imbued with authenticity and steeped in history where recipes that are both noble and gourmet have been imagined: Mottay and Comptoir du Fougeray . For centuries, pork and poultry rillettes have been cooked in a cauldron; after being browned, the meat is preserved for a long time and then crumbled by hand. Despite this ancestral know-how, rillettes have been trivialized over time and today they wish to restore their letters of nobility . Emilie and Pierre-Yves Martin have embarked on this wonderful food adventure. They have imagined a range of recipes to enhance this charcuterie product. All the products offered by Mottay Gourmand ( Le Mottay and Comptoir du Fougeray ) now include 35 creative and gourmet recipes: organic or Label Rouge pork rillettes, poultry (chicken, capon, etc.), deer and spreads organic vegetables with spices.

RECIPES

Simply on toast as an aperitif

INGREDIENTS AND PACKAGING

Chicken meat from France 73%, duck fat from France 24%, Guérande salt, Kampôt red pepper 0.3%, black pepper.

Weight: 120g