
Maple Lamb "Tourtiere", Quebec Foie Gras & Cranberry Ice Wine Preserve
Makes 4 ServingsIngredients
* | 2 1/2 cups flour |
* | 2 tsp. baking powder |
* | 1 tsp. salt |
* | 1/2 lb. shortening and/or unsalted butter |
* | Sprinkling of lemon juice or vinegar |
* | 1/2 cup ice water |
* | 1 egg yolk, well beaten |
* | 1 small onion, minced |
* | 6 oz. ground lamb shoulder |
* | Sprinkling of flour |
* | Pinch of allspice |
* | 2 tbls. maple syrup |
* | 1/2 cup demi-glace |
* | 1 cup fresh cranberries |
* | Cinnamon stick |
* | Dash of maple vinegar |
* | 1/4 cup white corn syrup |
* | 1/2 cup ice wine |
* | 4 (2 oz.) slices A grade foie gras |
* | Wild herbs or greens for garnish |

Instructions
1 | Combine flour, baking powder and salt in a bowl. Cut in shortening and a sprinkle of lemon juice or vinegar until a mealy texture is attained. Knead in water and egg yolk. Continue to knead for a minute or two until dough is smooth and pulls away from the surface. Wrap and chill. |
2 | Soften onion in a little butter. Brown lamb, pouring off fat and sprinkling with some flour. Add allspice, maple syrup and demi-glace. Simmer for an hour over low heat, checking for seasoning. Chill thoroughly. |
3 | Combine cranberries, cinnamon stick, maple vinegar, corn syrup and ice wine in a sauce pot. Gently heat and reduce. Chill. |
4 | Roll out circles of dough and line 4 ramekins . Fill with lamb mixture. Roll out smaller circles to top. Seal edges and brush with butter. Set in refrigerator. |
5 | Bake unmolded in a 400 degree oven for about 20 minutes. |
6 | Score well-chilled foie gras slices. Gently place in a hot non-stick pan, reduce heat and allow to caramelize for a minute. Turn over, turn off heat and allow foie gras to warm through. |
7 | To serve, place cranberry preserve in center of plates, top with tourtiere, then foie gras. Garnish with wild herbs or greens. |


Notes
- A muffin pan can be used in place of ramekins.
Source
Chef Mark Giffin, Bish World Cuisine, Halifax, Nova Scotia, Canada