For the caramelised onion and fig compôte: In a heavy based pan sauté onions quickly in a little olive oil until they caramelise. Flame with Martell Cognac and stir to remove colour from base of pan. Add brown sugar, vinegar and fig slices and simmer for an hour.

For the raisin, shallot and pepper glaze: In a shallow pan sauté the shallots in a little olive oil until they caramelise. Add Martell Cognac, raisins and peppercorns and cook until liquid is half its original amount. Carefully remove peppercorns and whisk in a few knobs of butter.

Serving

Top the fig and onion compôte with a piece of pan-fried foie gras and spoon some shallot and pepper glaze over.