Canada Goose Donair

Name: Canada Goose Donair
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 donairs
Ingredients: 454 g Ground Canada goose; 454 g Ground beef; 10 ml Onion powder; 10 ml Smoked paprika; 10 ml Salt fine; 10 ml Ground black pepper freshly ground; 10 ml Dried oregano; 5 ml Garlic powder; 5 ml Cayenne pepper; 300 ml Sweetened condensed milk about 1 can; 60 ml White vinegar; 5 ml Garlic powder; 5 Pita bread lightly warmed; 2 Tomato firm, diced; 1 Onion red, finely sliced

Halifax's official dish, remade with Canada goose

Prep20 min

Cook1 h

Yield4 to 6 donairs

DifficultyEasy

theuplandcook.com/en/recipes/canada-goose-donair

Ingredients

For the meat

454 g — Ground Canada goose
454 g — Ground beef
10 ml — Onion powder
10 ml — Smoked paprika
10 ml — Salt (fine)
10 ml — Ground black pepper (freshly ground)
10 ml — Dried oregano
5 ml — Garlic powder
5 ml — Cayenne pepper

For the white sauce

300 ml — Sweetened condensed milk (about 1 can)
60 ml — White vinegar
5 ml — Garlic powder

To serve

5 — Pita bread (lightly warmed)
2 — Tomato (firm, diced)
1 — Onion (red, finely sliced)

Steps

01Mix the meat
In a large bowl, combine both ground meats with all the spices. Mix vigorously by hand or with a stand mixer fitted with the paddle attachment for a full 5 minutes, until you obtain a smooth, tacky, homogeneous paste. This mechanical work develops the meat proteins and gives the donair its dense, sliceable texture.
02Mold and bake
Preheat the oven to 350°F (175°C), rack in the middle position. Pack the mixture firmly into a metal loaf pan (9 x 5 inches / 23 x 13 cm), pressing out any air pockets. Bake for 60 minutes, or until a thermometer inserted in the center reads 160°F (71°C) — the safe temperature for mixed ground meat.
03Chill for 24 hours
Remove the loaf from the oven, let it cool on the counter for 30 minutes, then cover and refrigerate for at least 24 hours. This step is not optional: it's what lets you slice the meat thinly without it crumbling.
04Make the sauce
While the meat chills, whisk together the sweetened condensed milk and white vinegar in a medium bowl until the mixture thickens slightly. Stir in the garlic powder. Cover and refrigerate at least 40 minutes, until the flavors meld and the sauce coats the back of a spoon.
05Slice the meat
Remove the loaf from the fridge. Using a very sharp knife (or ideally a meat slicer), cut into very thin slices, about 1/8 inch (3 mm) thick. The thinner, the more authentic.
06Sear the slices
Heat a cast-iron or non-stick skillet over medium-high heat, no oil needed — the meat has enough fat. Lay the slices in a single layer and sear 1 to 2 minutes per side, until the edges are crispy and well-caramelized.
07Build the donair
Spread the white sauce generously over a warm pita. Layer 4 to 5 slices of seared meat in a fan shape. Top with diced tomatoes and sliced red onion. Fold the pita and serve immediately.

Serve with

A Maritime lager — an Alexander Keith's IPA fits perfectly. Or a strong Quebec cider, to keep the cultural bridge intact.

Canada Goose Donair

Halifax's official dish, remade with Canada goose

Prep20 min

Cook1 h

Yield4 to 6 donairs

LevelEasy

Jump to recipe

The Halifax donair, a culinary temptation born in the 1970s, has become the night-time treat par excellence. Inspired by the Middle Eastern shawarma, it has evolved to become the favorite choice of hungry revelers after a lively evening. The spicy roasted meat, wrapped in warm pita bread, is garnished with fresh vegetables — but it's the sweet garlic sauce that really sets the donair apart.

The donair embodies Halifax's multicultural soul, fusing global influences with local tastes. Here, I revisit this classic with Canada goose, with a nod to Quebec.

Ingredients

For the meat

Ground Canada goose1 lb
Ground beef1 lb
Onion powder2 tsp
Smoked paprika2 tsp
Salt, fine2 tsp
Ground black pepper, freshly ground2 tsp
Dried oregano2 tsp
Garlic powder1 tsp
Cayenne pepper1 tsp

For the white sauce

Sweetened condensed milk, about 1 can1¼ cups
White vinegar¼ cup
Garlic powder1 tsp

To serve

Pita bread, lightly warmed5
Tomato, firm, diced2
Onion, red, finely sliced1

Steps

01
In a large bowl, combine both ground meats with all the spices. Mix vigorously by hand or with a stand mixer fitted with the paddle attachment for a full 5 minutes, until you obtain a smooth, tacky, homogeneous paste. This mechanical work develops the meat proteins and gives the donair its dense, sliceable texture.
02
Preheat the oven to 350°F (175°C), rack in the middle position. Pack the mixture firmly into a metal loaf pan (9 x 5 inches / 23 x 13 cm), pressing out any air pockets. Bake for 60 minutes, or until a thermometer inserted in the center reads 160°F (71°C) — the safe temperature for mixed ground meat.
03
Remove the loaf from the oven, let it cool on the counter for 30 minutes, then cover and refrigerate for at least 24 hours. This step is not optional: it's what lets you slice the meat thinly without it crumbling.
04
While the meat chills, whisk together the sweetened condensed milk and white vinegar in a medium bowl until the mixture thickens slightly. Stir in the garlic powder. Cover and refrigerate at least 40 minutes, until the flavors meld and the sauce coats the back of a spoon.
05
Remove the loaf from the fridge. Using a very sharp knife (or ideally a meat slicer), cut into very thin slices, about 1/8 inch (3 mm) thick. The thinner, the more authentic.
06
Heat a cast-iron or non-stick skillet over medium-high heat, no oil needed — the meat has enough fat. Lay the slices in a single layer and sear 1 to 2 minutes per side, until the edges are crispy and well-caramelized.
07
Spread the white sauce generously over a warm pita. Layer 4 to 5 slices of seared meat in a fan shape. Top with diced tomatoes and sliced red onion. Fold the pita and serve immediately.

Serve with

A Maritime lager — an Alexander Keith's IPA fits perfectly. Or a strong Quebec cider, to keep the cultural bridge intact.

Canada goose Waterfowl Upland game birds

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