Poultry rillettes with red Kampot pepper 120g (Le Comptoir du Fougeray)

The best of poultry! Chicken fillets and thighs browned in chicken fat, then slow cooked in a pot (with just Guérande salt and black pepper) for around fifteen hours and finally crumbled by hand... This recipe for poultry rillettes is perfectly seasoned and the red Kampot pepper adds a subtle fruity and floral note. Ranked among the best peppers in the world, this red pepper from Cambodia is picked at full maturity, when the peppercorns turn red. With fruity and floral scents and spicy and dried flower flavors, it is a subtle pepper. No additives or preservatives. Guaranteed pork-free.