Canard rôti aux figues, riz togolais

Brother David of Saint-Benoit d’En Calcat is sharing a festive recipe for roast duck with figs through the program La Cuisine des monastères. After serving as abbot for 11 and a half years, Brother David has returned to working in the monastery kitchen.

The recipe begins by placing diced eggplant, half of the shallots, and black olives in a lightly greased dish with salted and peppered duck legs. The dish bakes for 2 hours at 140 degrees. For the final 20 minutes, mustard and fig jam are added to the mixture. Separately, boiled potatoes, the remaining shallots, and duck fat are baked for 10 minutes to create a gratin.

For dessert, the recipe uses rice from the brothers in Togo mixed with milk, sugar, orange and lemon zest, rum, and cinnamon.