Take the duck breasts and the foie gras out of the fridge a good hour ahead of time so they come up to room temperature. Score the duck skin in deep criss-crosses without cutting into the flesh, then massage with salt or your preferred rub, and set aside for half an hour or so. Put the oven on moderately hot.
Peel the fig's tough thin outer layer (or cut it away after slicing) and slice the fig horizontally quite thinly. About 1 fig per breast.
Cut slices of the foie gras about the thickness of one or two pound coins. Enough to taste, but not too overwhelming.

Remove any thin white muscle membrane from the flesh side of the breasts - this will curl the breasts up if left on.
Carefully slice a pocket into the breast starting from the wishbone side (the thicker side not covered in skin). Fill each pocket with a layer of foie gras, then slip in a layer of fig slices on the skin side I figured to protect the foie gras from too much heat. The breast should make a nice package around the filling, but you might need to pin the edge closed with a cocktail stick or tie up with string as the contents have a tendency to leak out.

Place the breasts skin-side down in a heavy cold ungreased skillet over a medium heat and allow to fry gently, periodically pouring off excess fat, until the skin is golden and crispy - about 10 minutes. The flesh should have changed to a grey colour about half-way through the breast (just as far as the pocket) Don't over-cook the centres or you'll lose all the foie gras - so be sure to flip the breasts over when they are coloured half-way through.
Carefully flip the breasts, then fry for a short time on the flesh side to brown and until they feel barely springy. If the breasts are not cooked in the centre or haven't coloured all the way through after 5 minutes then place the skillet uncovered, still skin-side up, in the oven to finish off for about 5 or 10 minutes.
Remove from the heat and allow them to rest, covered in tin foil, for 5 minutes before slicing and serving.

Parboil the potatoes until they are easily penetrated by a knife, but not falling apart. No need to peel them. Drain and rinse under cold water to cool.
Slice about the thickness of two pound coins (¼"), discarding the peel-covered end slices. Mix the spices with enough flour to make a mixture that will coat the potato slices - easiest done by putting the lot in a plastic bag and shaking it up. Heat a generous amount of a nice fat (duck or goose are good) in a large deep frying pan, and add the seasoned potato slices in a single layer. Cook steadily until golden brown, then flip and do the other side (about 15 minutes). Lift out with a slotted spoon and dry well on kitchen paper.
Serve immediately.

Melt the butter in a heavy cast-iron casserole and soften finely sliced onions.
Chop rosemary leaves and then grind them to a powder in a pestle and mortar. Add about 2 tsps to the sweating onions.
Cut up a few slices of bacon into lardons, and add them to the onions once they're glassy. Grate a knob of ginger and finely slice a few garlic cloves and add them to the pot. Stir until the bacon is cooked.
Slice a medium red cabbage you'll get a lot of cabbage! quite finely. I think thick red cabbage slices would be unpalatable? Gradually add to the pot and stir until everything is well coated (add more butter if necessary).
Throw in a generous glass of Port and bubble it up, add a shot or two of Balsamic vinegar, and the blueberries. Season.
Cook in a low oven for an hour or two until the cabbage is really tender.

Braise the peas gently with the butter chives and white wine.
It won't take long with frozen peas, but fresh ones might take a while to soften.
Blend with a tablespoon or so of buttermilk, adding more wine, stock or water to moisten as necessary.
Serve immediately.

Snap off the asparagus spears' woody stems where they naturally break.
Slice in half at a diagonal if they're long, or you want shorter spears.
Bring some acidulated, salted water to the boil and par-boil the asparagus for between 30 and 60 seconds. Depending on how crunchy you like them. Immediately plunge under cold running water to cool.
Dry, and brush with olive oil. Set aside until needed.
Heat a griddle or heavy frying pan until extremely hot, throw in the asparagus and leave them to crackle, rolling them around occasionally. Remove when nicely charred all over.
Serve immediately, scattered with your seasonings of choice.

Pipe an attractively scalloped layer of the crème onto a small plate or dish. You can use that fancy piping gadget you bought earlier in the week from Lidl - the one that looks like a comedy giant syringe.
Using a spoon stored in a jug of boiling-hot water, scoop out a perfect rugby-ball shaped sorbet quenelle and lay it caressingly on the cream.
Serve to delighted guests.

Put the leftover braised red cabbage in a casserole dish in a low oven and moisten with a little more drink.
Cut up the par-cooked potatoes and lay them on top of the cabbage.
Fry the sausages to brown them, cut them into pieces and add them to the casserole dish.
Slice the onions and fry them up to soften, throw in a few peeled halved garlic cloves, then add them to the casserole dish if you like.
Peel and cut up a few apples or some other fruit and add them to the casserole.
Cook until the sausages are sizzling and everything is softened.