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

• 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

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
6. pieces.
7. Just before serving, dust sweetbreads with flour, shaking off excess.
8. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy.
9. Add lemon juice to deglaze the pan.
10. Keep warm.
11. Salsify Puree:
12. In a saucepan, bring several inches of water and the lemon juice to a simmer.
13. Peel salsify and add to acidulated water; simmer until very tender.
14. Strain and then transfer salsify to the bowl of a food processor.
15. Add cream and melted butter and puree until smooth.
16. The consistency should be more like a sauce than a puree.
17. Keep warm.
18. Potato Puree:
19. In a saucepan, simmer potatoes in water until tender.
20. Strain and then put potatoes through a potato ricer.
21. In a medium bowl, whip potatoes potatoes with hot cream and butter.
22. Keep warm.
23. Oven-Dried Tomatoes:
24. Preheat the oven to 275 degrees F.
25. Slice tomatoes into 1/4-inch thick slices.
26. In a medium bowl, toss tomatoes with olive oil.
27. Arrange tomato slices on a sheet pan lined with parchment paper.
28. Bake for 1 1/2 hours.
29. Set aside.
30. Melt 3 tablespoons butter in a medium saucepan.
31. Add shallots and saute until beginning to brown.
32. Add wine and stir to deglaze the pan.
33. Cook until wine is reduced to a syrup.
34. Add veal stock and reduce until sauce consistency.
35. Add butter, 1 piece at a time, and swirl to combine.
36. Keep warm.
37. Ostrich:
38. Melt oil and butter in a large skillet over medium-high heat.
39. Season ostrich with salt and pepper.
40. 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.
41. Reserve and keep warm.
42. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
43. To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold.
44. Place a pretty oval of potato on top with another dried tomato.
45. Spoon a thin line of salsify puree onto the plate.
46. Slice the ostrich on a sharp bias and place it next to the potato stack.
47. Garnish with sweetbreads, asparagus, and enoki mushrooms.
48. Drizzle Medoc reduction around the plate.

gallon court bouillon, flour, butter, lemon, lemon, roots, heavy cream, butter, gold potatoes, heavy cream, butter, tomatoes, extravirgin olive oil, butter, shallots, medoc wine, veal, vegetable oil, butter, blanched asparagus, enoki mushrooms

Taken from www.foodnetwork.com/recipes/pan-roasted-ostrich-with-crispy-sweetbreads-salsify-puree-potato-puree-recipe.html (may not work)