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Pan Roasted Ostrich Fillet With Brandy Reduction And Garlic Confit

The Barcelona Cookbook
by Sasa Mahr-batuz & Andy Pforzheimer
This is another David Curtis dish. It is remarkably simple on the plate: just sliced ostrich, veal demi-glace, and garlic confit. Ostrich is not nearly as hard to find these days as when we first started using it, but it is still an object of fascination. Remember not to cook ostrich beyond medium-rare and to let it rest for several minutes before slicing it.
Serves 4


    Garlic Confit
    • 12 cloves garlic
    • 1 cup olive oil

    • Two 6-ounce ostrich fillets
    • Kosher salt and freshly ground black pepper
    • 3/4 cup brandy
    • 3/4 cup heated veal stock
    • 1 tablespoon unsalted butter

1. To prepare the confit: In a small saucepan over medium heat, heat the garlic cloves and olive oil to a simmer. Cook for about 12 minutes, or until the garlic cloves are tender and lightly browned. Adjust the heat up or down to maintain the simmer and watch the garlic carefully so that it does not burn.

2. Transfer the garlic and oil to a small bowl or rigid plastic container and let the oil cool a little. Cover and refrigerate for 2 to 3 hours, until chilled, and up to 3 days.

3. To prepare the ostrich: Preheat the oven to 475°F.

4. Season the ostrich fillets on both sides with salt and pepper.

5. Heat an ovenproof saute pan over medium-high heat. Add 2 tablespoons of the olive oil from the confit to the pan and, when hot, sear the fillets on both sides until golden brown. Transfer the saute pan to the oven and roast for about 6 minutes, or until medium-rare. Do not overcook. Let the fillets rest on a cutting board.

6. Put the garlic cloves from the confit in the saute pan. Remove the pan from the heat and add the brandy. Return the pan to the heat and be mindful that the brandy might ignite. Cook the brandy for about 1 minute. Pour about two-thirds of the hot stock into the pan and cook for 4 to 5 minutes, or until the sauce thickens so that it coats the back of a spoon. Add more stock if the sauce gets too thick.

7. Swirl the butter into the sauce and adjust the seasoning.

8. Meanwhile, slice the ostrich fillets into 8 to 10 thin slices and fan 4 or 5 slices of meat on each of 4 plates. Garnish each plate with 3 cloves of garlic and spoon about 3 tablespoons of sauce over the ostrich.


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