Pan Roasted Ostrich With Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, And Glace Des Medoc
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
40
Sweetness
50
Sourness
37
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
450 g
Sweetbread1 cup
All-Purpose Flour2 tbsps
Butter1 cup
Heavy Cream (heated)3 cup
Wine (medoc)2 tbsps
Vegetable OilDirections:
1
Bring court bouillon to a simmer in a saucepan
2
Add sweetbreads and poach for approximately 9 minutes
3
Remove sweetbreads and discard liquid
4
Press sweetbreads between 2 sheet trays until completely cool
5
Peel membranes and separate into bite-size pieces
6
Just before serving, dust sweetbreads with flour, shaking off excess
7
Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy
8
Add lemon juice to deglaze the pan
9
Keep warm
10
In a saucepan, bring several inches of water and the lemon juice to a simmer
11
Peel salsify and add to acidulated water; simmer until very tender
12
Strain and then transfer salsify to the bowl of a food processor
13
Add cream and melted butter and puree until smooth
14
The consistency should be more like a sauce than a puree
15
Keep warm
16
In a saucepan, simmer potatoes in water until tender
17
Strain and then put potatoes through a potato ricer
18
In a medium bowl, whip potatoes potatoes with hot cream and butter
19
Keep warm
20
Preheat the oven to 275 degrees F
21
Slice tomatoes into 1/4-inch thick slices
22
In a medium bowl, toss tomatoes with olive oil
23
Arrange tomato slices on a sheet pan lined with parchment paper
24
Bake for 1 1/2 hours
25
Set aside
26
Melt 3 tablespoons butter in a medium saucepan
27
Add shallots and saute until beginning to brown
28
Add wine and stir to deglaze the pan
29
Cook until wine is reduced to a syrup
30
Add veal stock and reduce until sauce consistency
31
Add butter, 1 piece at a time, and swirl to combine
32
Keep warm
33
Melt oil and butter in a large skillet over medium-high heat
34
Season ostrich with salt and pepper
35
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
36
Reserve and keep warm
37
It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan
38
To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold
39
Place a pretty oval of potato on top with another dried tomato
40
Spoon a thin line of salsify puree onto the plate
41
Slice the ostrich on a sharp bias and place it next to the potato stack
42
Garnish with sweetbreads, asparagus, and enoki mushrooms
43
Drizzle Medoc reduction around the plate