200°C · 15-30 minAllergens
Gluten
Lactose
Selderij
Sulfiet
MosterdConfit Pheasant
Classic dining with this pheasant, which we brine ourselves and then confit for hours in goose fat. Served with luxurious gravy, refined pheasant bitterballen, braised carrots (purple, yellow, and orange), and potato mousseline.
Confit Pheasant
Confit pheasant in duck fat, pheasant bitterballen (pheasant meat, white onion, wheat flour, yeast, cream, sugar, corn, parsley, sunflower oil, pepper, salt), yellow carrot, purple carrot, carrot, white onion, potato, lemon, fresh parsley, rosemary, thyme, milk, Dijon mustard, brandy, Cointreau (orange liqueur), red wine, sherry PX, homemade veal stock (contains celery), rapeseed oil, butter, pepper and salt, sunflower oil.
Allergens: alcohol, gluten, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Heat the potato mousseline with carrots and the pheasant with gravy loosely covered for 3-4 minutes (1 person) to 6-8 minutes (2 or more persons). Heat the bitterballen for 30 seconds on the baking paper (they will not be crispy in the microwave).
Oven — 200°C, 15-30 minMarleen's choice
Heat the potato mousseline with carrots and the pheasant with gravy covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the bitterballen for 3-5 minutes on the baking paper. Disposable containers cannot go in the oven; transfer to an oven dish.