Serves 4

Preperation 2 hours



Beet Caramel

10 large red beets, peeled

1 tbsp honey


Pureed Peas

500 g (2 cups) peas

About 175 ml (¾ cup)


Vegetable stock


1 tbsp room temperature butter



250 g (1 cup) peas

250 g (1 cup) snow peas

8 garlic florets

500 ml (2 cups) canola oil (for frying)


Pigeon Supreme

2 tbsp olive oil

2 tbsp butter

4 pigeon supremes

Salt and freshly ground black pepper

Tub o’ Duck Fat 


Field Berries with Smoked Fat

125 ml (½ cup) smoked duck fat 

In season wild berries (red or black raspberries, blackcurrants, etc.)


Finishing Touches

A few daylily flowers



Beet Caramel

Extract the beet juice in a juice extractor. Heat the juice and skim the surface. Add the honey and reduce over medium heat until the mixture has the consistency of molasses.


Pureed Peas

In a pot filled with salted boiling water, blanch the peas until tender. Cool in a bowl of ice water. In a food processor, purée with a bit of vegetable stock to obtain a smooth but firm purée. Salt and add the butter. Cool on ice and pass through a sieve.



In a pot of salted boiling water, cook the peas and snow peas for about 2 minutes, so that they remain slightly crunchy. Cool in ice water and strain. 

Cut the garlic florets in half lengthwise. In a fryer, heat the canola oil to 200°C (400°F). Fry the florets for a few seconds, until they become crunchy. Pat dry with paper towels. Salt to taste and set aside.


Pigeon Supreme

In a pan over medium heat, lightly colour the butter and oil. Salt and pepper the pigeon and place the supremes skin down on the pan. Place a weight on top of the pigeon to ensure that it retains its shape
and cooks evenly. Sear over high heat until the skin is golden. 

Immerse the pigeon in the Tub o’ Duck Fat for three minutes. Cover with aluminium foil and allow to rest at room temperature for 6 minutes before serving.


Field Berries with Smoked Fat

Heat the smoked fat, add the fruits and keep this mixture warm off the heat. 


Finishing Touches

Place the cooked peas and snow peas in a sieve and immerse them quickly in boiling water to warm. Reheat the pea purée in the microwave. 

Place the pigeon, sliced in two, at the centre of each plate. Lightly coat with smoked duck fat and beet caramel. Alongside the meat, place a spoonful of pea purée and a medley of warm peas, fruits, daylily
flowers, and fried garlic florets. 


Restaurant Toqué