Name: Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT2H35M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 pound sweetbreads; 1 gallon court bouillon; 1 cup all-purpose flour; 2 tablespoons butter; 1 lemon, juiced; 1 lemon, juiced; 8 fresh salsify roots; 1 cup heavy cream, heated; 1/2 pound butter, melted and warm; 2 Yukon gold potatoes, peeled; 1/4 cup heavy cream, heated; 1/4 pound butter, melted and warm; 4 Roma tomatoes; 2 to 3 extra-virgin olive oil; 1/4 pound butter, divided; 3 shallots, sliced; 3 cup Medoc wine; 1 quart veal stock; 2 tablespoons vegetable oil; 2 tablespoons butter; 4 (8-ounce) ostrich steaks; Cooked spinach, for serving; Blanched asparagus, for serving; Sauteed enoki mushrooms, for serving

Directions

Bring court bouillon to a simmer in a saucepan. Add sweetbreads and poach for approximately 9 minutes. Remove sweetbreads and discard liquid. Press sweetbreads between 2 sheet trays until completely cool. Peel membranes and separate into bite-size
pieces.
Just before serving, dust sweetbreads with flour, shaking off excess. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy. Add lemon juice to deglaze the pan. Keep warm.

Salsify Puree:

In a saucepan, bring several inches of water and the lemon juice to a simmer. Peel salsify and add to acidulated water; simmer until very tender. Strain and then transfer salsify to the bowl of a food processor. Add cream and melted butter and puree until smooth. The consistency should be more like a sauce than a puree. Keep warm.

Potato Puree:

In a saucepan, simmer potatoes in water until tender. Strain and then put potatoes through a potato ricer. In a medium bowl, whip potatoes potatoes with hot cream and butter. Keep warm.

Oven-Dried Tomatoes:

Preheat the oven to 275 degrees F.
Slice tomatoes into 1/4-inch thick slices. In a medium bowl, toss tomatoes with olive oil. Arrange tomato slices on a sheet pan lined with parchment paper. Bake for 1 1/2 hours. Set aside.

Glace Des Medoc:

Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm.

Ostrich:

Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc

Ingredients

Sweetbreads:

Salsify Puree:

Potato Puree:

Oven-Dried Tomatoes:

Glace Des Medoc:

Ostrich:

Directions

Salsify Puree:

Potato Puree:

Oven-Dried Tomatoes:

Glace Des Medoc:

Ostrich:

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