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Prepping the ostrich. Empty the meat and its juices into a bowl and add all the marinade ingredients. Give the lot a good stir, so the ostrich gets well coated in the marinade. Set aside for about 30 minutes while you make the orange and ginger sauce.
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Choosing a larger caliber, such as the number 1 will allow you to have a rich flashness and saltyness. A small caliber, such as number 4 will taste more delicate and less persistent. Fine De Claire. product details. Scientific Name. Crassostrea gigas. Catch area. France, New Aquitaine, Marennes Oleron. Production method.
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Thanks to this process, the Oyster Fine de Claire (refined in the claire) can boast the European recognition of Protected Geographical Indication - PGI. The refinement respects a strict specification, for at least 28 days they are immersed in the claire with a density of 3 kg per square meter, this gives the oyster a characteristic nutty taste.
