Recettes du Chef Gilles Laforest

Ingredients:

• 16 oz. ostrich fan (tender cut)
• Clarified butter
• Almond oil
• Salt and pepper
• Sugar
• 150 grams seedless grapes, peeled
• Lemon juice or vinegar
• 16 oz. game fumet
• 500 grams endives

Methods:

Preparation

1. Thinly slice the ostrich. Lightly brush with almond oil, sprinkle with pepper and set aside.
2. Peel the endives. Place 24 leaves on a baking sheet. Brush with clarified butter, then bake in a slow oven until lightly browned.

Endive Compote

1. Mince the remaining endives. Sprinkle with salt, pepper and a pinch of sugar.
2. Sauté in frothy butter until slightly caramelized. Add a dash of lemon juice and the game fumet; stir until it reaches the consistency of compote.

Ostrich

1. Brown the sliced ostrich in a frying pan; cook to taste.
2. Keep warm.

Grape Juice

1. Deglaze the frying pan with a few drops of lemon juice.
2. Add the game fumet and reduce by half.
3. Add the grape juice and heat for two minutes.

Presentation

1. Arrange the endive leaves in a fan shape. Place the endive compote in the centre.
2. Place the sliced ostrich on the compote, and top with the grape juice.