Jul 09 2026
Restaurants›Lucie›La Pigeon Recipe

La Pigeon Recipe

Inspired by Lucie
Time1h 30m
Serves2

Ontario squab cooked in beetroot, mushroom, beetroot confit, port reduction

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Ingredients

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Main Ingredients

Beetroot Confit

Method

Cooking the Squab

  1. 1

    Prepare the Squab

    Preheat the oven to 180°C (350°F). Season the squab with salt and black pepper both inside and out.

  2. 2

    Sear the Squab

    In a large oven-safe skillet, melt butter over medium heat. Add the squab and sear until golden brown on all sides, about 5-6 minutes.

  3. 3

    Roast the Squab

    Transfer the skillet to the preheated oven and roast the squab for about 20-25 minutes, or until the internal temperature reaches 75°C (165°F).

Making Beetroot Confit

  1. 4

    Prepare the Beetroot

    Peel and slice the beetroot into wedges. In a medium saucepan, combine olive oil, thyme, and garlic. Add the beetroot and cook over low heat for about 30 minutes until tender.

  2. 5

    Strain and Reserve

    Remove the beetroot from the oil and set aside. Strain the oil and reserve the thyme and garlic for garnish.

Mushroom Reduction

  1. 6

    Cook the Mushrooms

    In the same skillet used for the squab, add sliced mushrooms and sauté until they are golden brown.

  2. 7

    Make the Port Reduction

    Pour in the port wine and let it reduce by half, stirring occasionally. Season with salt and pepper.

Plating

  1. 8

    Serve the Dish

    Slice the squab and arrange it on a plate with beetroot confit and sautéed mushrooms. Drizzle the port reduction over the top and garnish with reserved thyme and garlic.

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