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

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 gallon court bouillon

1/4 pound butter, divided

8 fresh salsify roots

3 shallots, sliced

1 pound sweetbreads

2 to 3 extra-virgin olive oil

Cooked spinach, for serving

4 Roma tomatoes

2 Yukon gold potatoes, peeled

1 quart veal stock

1 lemon, juiced

1 cup heavy cream, heated

Sauteed enoki mushrooms, for serving

1/4 pound butter, melted and warm

4 (8-ounce) ostrich steaks

1/2 pound butter, melted and warm

1/4 cup heavy cream, heated

Blanched asparagus, for serving

2 tablespoons butter

3 cup Medoc wine

2 tablespoons vegetable oil

1 cup all-purpose flour

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