- 4
Ingredients
- 4 SERVINGS
- Mustard-Glazed Ostrich Fillet with Berry Marmalade Sauce and Sweet Potato Croquettes
- Serve with thinly sliced red cabbage sautéed until tender in a mixture of olive and hazelnut oils, seasoned with cumin seeds, slat, and pepper.
- • Sweet Potato Croquettes (recipe follows)
- • 4 teaspoons olive oil
- • 1 large shallot, thinly sliced
- • 2 tablespoons berry marmalade (available at specialty food stores) or berry preserves
- • 1 tablespoon cracked black pepper
- • 1/4 cup red wine vinegar
- • 1 cup duck or chicken stock
- • 1/4 cup fruit mustard (available at specialty food stores)
- • 4 ostrich fillets, 5 ounces each, blotted dry
- • Salt and freshly ground black pepper to taste
- • 2 teaspoons unsalted butter, at room temperature
Preparation
Step 1
1. Prepare Sweet Potato Croquettes through Step 1.
2. Heat 1 teaspoon of the oil in a skillet over medium heat. Add shallot and cook until wilted, 2 to 3 minutes. Stir in marmalade and cracked pepper. Pour in vinegar, turn up heat, and boil until liquid has almost evaporated. Stir in stock, then the mustard, and gently boil until reduced to the consistency of a thin sauce. Keep warm.
3. Season ostrich with salt and pepper. Heat remaining 3 teaspoons oil in a large skillet over high heat until hot. Add ostrich and cook quickly on both sides until browned and rare or medium rare, turning once. Remove from pan and keep warm. Finish croquettes.
4. Place croquettes on 4 warmed plates. Lay ostrich fillets on top. Strain berry sauce into a clean pan, stir in butter, and season with salt and pepper. Pour over ostrich and serve at once.
Ingredients for Sweet Potato Croquettes
• 2 medium sweet potatoes, baked until tender
• 2 tablespoons chopped hazelnuts, toasted
• 1 tablespoon chopped fresh sage leaves
• Salt and freshly ground black pepper to taste
• All-purpose flour
• 2 eggs beaten with 1 tablespoon milk
• ½ to 1 cup Japanese bread crumbs (Panko, available at Japanese or Asian markets)
• Olive oil, to sauté croquettes
Directions for Sweet Potato Corquettes
1. When potatoes are cool enough to handle, scoop out flesh and transfer to a nonstick skillet. Heat skillet over medium heat and cook potatoes until very dry, turning occasionally, and breaking up with a wooden spatula. Let cool, then stir in hazelnuts, sage, and salt and pepper. Form into 4 round cakes, about 1 inch thick. Dust with flour, drop into egg wash, then cover with bread crumbs. Set aside on a rack.
2. Pour enough oil into a skillet to measure about ½ inch deep, and heat over medium-high heat until hot. Add croquettes and cook until golden brown on one side, turn with a spatula, and cook second side until brown. Remove, blot dry on paper towels, and keep warm.