A Recipe by Normand Laprise

Ingredients

• 10 large red beets, peeled
• 1 tbsp honey
• 500 g (2 cups) peas
• About 175 ml (¾ cup)
• Vegetable stock
• Salt
• 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)
• 2 tbsp olive oil
• 2 tbsp butter
• 4 pigeon supremes
• Salt and freshly ground black pepper
• 125 ml (½ cup) smoked duck fat
• In season wild berries (red or black raspberries, blackcurrants, etc.)
• A few daylily flowers