Recipe for Ostrich Daube

Orange Bow Knot Rolls from Bread Winners p172

Untested - We've never tried this one.

We were going to try this when we bought an ostrich fan from d'Artagnan, but we wound up making ostrich fajitas and ostrich medallions instead. We just aren't adventurous eaters.

Ostrich Daube

Ostrich Daube
from d'artagnan


1 Ostrich Fan 2.5 – 3.5lb
1/2 cup full bodied dry red wine
1 Tub of Duck and Veal Demi Glace 6.5oz
2 tbs duck fat
1 large yellow onion thinly sliced
2 cloves garlic, thinly sliced
3 carrots, peeled and slice into large pieces
2 sprigs fresh thyme
Juice from 1/2 an orange
Orange peel from 1/2 an orange in large strips
1 cup grape tomatoes halved
Salt and pepper


Preheat the oven to 250 degrees F.
In a large heavy bottomed pot or dutch oven, melt the duck fat over medium heat. While the fat is melting and heating, pat dry and generously season the ostrich with salt and pepper. Carefully place the ostrich in the pot and brown well on all sides. When the meat has attained a mahogany brown, briefly remove from the pot. Add the sliced onion, carrots and garlic to the pot and sauté until the onion starts to color. Return the ostrich to the pot, add the wine, demi glace, thyme, orange juice, and 1/2 of the orange peel. Bring the liquid to a simmer, place a heavy lid on the pot and place in the oven. Let cook undisturbed for 2 hour.
At the end of the 2 hours, remove the ostrich and vegetables to a warm dish, cover with foil and let rest. While the ostrich is resting, remove the thyme and orange peel from the pot, turn up the heat and bring to a boil. Reduce the cooking liquid by half adding the tomatoes about 1 minute before done. Remove from the heat, twist the remaining orange peel over the sauce and add to the pot. Correct the seasoning. Slice the ostrich and serve with portions of the onions, carrots and tomatoes. Spoon some sauce over each portion and pass the remainder at the table.

More From the Kaleberg Recipe FileKaleberg Home PageSend Us Feedback