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

Total Time:
3 hr 50 min
Prep:
1 hr 15 min
Cook:
2 hr 35 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • Sweetbreads:
  • 1 pound sweetbreads
  • 1 gallon court bouillon
  • 1 cup all-purpose flour
  • 2 tablespoons butter
  • 1 lemon, juiced
  • Salsify Puree:
  • 1 lemon, juiced
  • 8 fresh salsify roots
  • 1 cup heavy cream, heated
  • 1/2 pound butter, melted and warm
  • Potato Puree:
  • 2 Yukon gold potatoes, peeled
  • 1/4 cup heavy cream, heated
  • 1/4 pound butter, melted and warm
  • Oven-Dried Tomatoes:
  • 4 Roma tomatoes
  • 2 to 3 extra-virgin olive oil
  • Glace Des Medoc:
  • 1/4 pound butter, divided
  • 3 shallots, sliced
  • 3 cup Medoc wine
  • 1 quart veal stock
  • Ostrich:
  • 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
Sweetbreads:

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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