Duck Fillets And Turnip Mousseline

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- Poultry
Cuisine: French
Difficulty: Hard

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Prep Time

30 Mins
Cook Time

40 Mins
Serving

4
View

1 827

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

Cut 20 thin slices from the peeled turnip. Soak them in fresh salted water. Dice the rest and cook them for 20 minutes in salted water.

Step 2

Wash the grapes and remove the stalks. Peel half of them. Squeeze the rest.

Step 3

Drain the turnip cubes and mashed potato them into a purée. Dry it on low heat in a saucepan, stirring with a spatula. Add 30 g of butter and the cream, add nutmeg, pepper and salt, keep it warm.

Step 4

Heat a casserole dish. Place the duck fillets skin side down and cook for 3 minutes on high heat. Turn them over, add salt and pepper and continue cooking for 4 minutes (pink). Cover them with foil in a hot dish.

Step 5

Sponge the turnip slices. Make them confire 5 min with soft fire in the casserole with the fat of the fillets. Remove them and keep them warm.

Step 6

Throw away the fat, add the juice and the grapes and the cognac, let cook 3 min on low heat.

Step 7

Sprinkle the sliced fillets, the purée and the turnip slices with chives and serve the juice separately.