PAN ROASTED OSTRICH WITH CRISPY SWEETBREADS, SALSIFY PUREE, POTATO PUREE, OVEN-DRIED TOMATOES, PENCIL ASPARAGUS, ENOKI MUSHROOMS, AND GLACE DES MEDOC

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

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 24

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Alexis p whittaker
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This dish looks delicious!


GAMING HOUSE
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I'll give this dish a try.


Colleen Joy
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This dish was okay.


Aamir Sk
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I wouldn't recommend this dish.


Gauthier Dawens
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This dish was a disappointment.


siraj jaffri
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Meh.


KE812 MALANGACDC
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I'll pass.


margaret toussaint
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Not bad!


Skyleray Turner
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This dish was amazing!


Aleu Aleu
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The ostrich was a bit dry, but the crispy sweetbreads were delicious. The salsify puree was creamy and delicious, and the potato puree was light and fluffy. The oven-dried tomatoes added a nice sweetness, and the pencil asparagus and enoki mushrooms


Zahid Karim
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This was a great dish! The ostrich was cooked perfectly, and the crispy sweetbreads were a nice addition. The salsify puree was creamy and delicious, and the potato puree was light and fluffy. The oven-dried tomatoes added a nice sweetness, and the p


funny 5057 OFFICIAL
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The ostrich was a bit tough, but the crispy sweetbreads were delicious. The salsify puree was creamy and delicious, and the potato puree was light and fluffy. The oven-dried tomatoes added a nice sweetness, and the pencil asparagus and enoki mushroom


Daniel Moors
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This dish was amazing! The ostrich was cooked perfectly, and the crispy sweetbreads were a great addition. The salsify puree was creamy and delicious, and the potato puree was light and fluffy. The oven-dried tomatoes added a nice sweetness, and the


Ibrahim Shahbaz
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I've never had ostrich before, but I was pleasantly surprised. It was tender and flavorful, and the crispy sweetbreads were a nice addition. The salsify puree was creamy and delicious, and the potato puree was light and fluffy. The oven-dried tomatoe


Mikey's Harris
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This dish was a bit too rich for my taste. The ostrich was cooked well, but the crispy sweetbreads were a bit too greasy. The salsify puree was also a bit too heavy, and the potato puree was bland. The oven-dried tomatoes were a nice touch, but the p


Tanya Liebenberg
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I was a bit hesitant to try ostrich, but I'm so glad I did! It was mild and flavorful, and cooked perfectly. The crispy sweetbreads were a nice touch, and the salsify puree was creamy and delicious. The potato puree was smooth and fluffy, and the ove


hana amr
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This dish was an absolute delight! The ostrich was cooked to perfection, and the crispy sweetbreads added a wonderful textural contrast. The salsify puree was smooth and creamy, and the potato puree was light and fluffy. The oven-dried tomatoes added