Recipe courtesy of Steven Roginski

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

  • Level: Advanced
  • Total: 3 hr 50 min
  • Prep: 1 hr 15 min
  • Cook: 2 hr 35 min
  • Yield: 4 servings
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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


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


  1. 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
  2. pieces.
  3. 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:

  1. 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:

  1. 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:

  1. Preheat the oven to 275 degrees F.
  2. 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:

  1. 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.


  1. 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.
  2. 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.

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