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Prep Time45 Mins
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Cook Time2 Hours 30 Mins
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Serving8
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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
Nutrition
Daily Value*
- Total Fat: 45.8g 32%
- Chlosterols: 224mg 75%
- Sodium: 149mg 44%
- Iron: 5 mg 30%
- Water : 150ml 3%
Directions
Turn on the oven to 180°C. Prepare the stuffing by combining the sausage meat with the liver of the goose cut into pieces, the ham, the wrung out brioche, three spoonfuls of rum, the whole egg, half of the peeled and diced pineapple, the pistachios, the cranberries, the onion, the parsley and the thyme, salt and pepper. When it is cooked and golden brown, let it rest for 20 minutes on a cutting board covered with aluminum foil.
Season the inside of the goose, then stuff it and sew the opening with kitchen thread. Place on a roasting pan, prick the skin in several places with the tip of a knife and put in the oven.
Let the goose cook for 2 1/2 hours, basting it often, first with the maple syrup, then with the juices from the pan. When the goose is cooked and well browned, let it rest for 20 minutes on a cutting board covered with aluminum foil.
While the goose is cooking, cut the remaining pineapple into quarters and brown them in 30 g of butter until golden brown. Add the grated coconut and white rum. Serve the goose with the pineapple quarters and the cut stuffing. Our advice : Remove all the fat from the goose, Keep it in a cool place. Once melted, fry potatoes in it, they will take on a delicious taste. Too much stuffing? form balls the size of clementines, wrap them in aluminum foil and put them in the oven with the goose for 30 minutes.
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