French Pheasant Roll

Classic French flavours come together in this dish. The pheasant fillet is stuffed with green asparagus and tomatoes. The pomme duchesse towers are made from fresh potato purée and are crispy on the outside and soft on the inside. I serve it with blanched green vegetables and a sauce made with apple cider. Enjoy your meal!

Pheasant roll (pheasant fillet and corn chicken fillet [better life 2 stars], green asparagus, tomato, black pepper and salt), runner beans, green asparagus, French beans, radish, leek, white onion, garlic, carrot, celery, celeriac, potato, fresh bay leaf, rosemary, thyme, mace, nutmeg, pasteurised free-range egg, butter [lactose, milk], veal stock (contains celery), tomato purée, apple cider [sulphites, alcohol], apple juice, homemade veal stock (contains celery), homemade chicken stock (contains celery), pepper and salt, sunflower oil.

Allergens: alcohol, ei, koemelk, lactose, selderij, sulfiet.

Microwave

Remove the pomme duchesse from the tray with baking paper. Heat the roll and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Note: heat the roll for slightly less time than the vegetables. Heat the pomme duchesse uncovered on the baking paper for 2-4 minutes.

Oven — 200°C, 15-30 minMarleen's choice

Remove the pomme duchesse from the tray with baking paper. Heat the roll and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Note: heat the roll for slightly less time than the vegetables. Heat the pomme duchesse uncovered on the baking paper for 10 minutes. Disposable containers cannot go in the oven; transfer to an oven dish.

Energy145,68 kcal

Fat9,93 g

of which saturated4,89 g

Carbohydrates6,34 g

Dietary fibre1,72 g

Protein7,21 g

Salt0,46 g

Average weight: 540 g