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Maple Lamb "Tourtiere", Quebec Foie Gras & Cranberry Ice Wine Preserve
Makes 4 Servings
*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
1Combine 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.
2Soften 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.
3Combine cranberries, cinnamon stick, maple vinegar, corn syrup and ice wine in a sauce pot. Gently heat and reduce. Chill.
4Roll 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.
5Bake unmolded in a 400 degree oven for about 20 minutes.
6Score 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.
7To serve, place cranberry preserve in center of plates, top with tourtiere, then foie gras. Garnish with wild herbs or greens.
  • A muffin pan can be used in place of ramekins.

Chef Mark Giffin, Bish World Cuisine, Halifax, Nova Scotia, Canada