Duck Liver Pâté with Fig-Raisin Compote

Ingredients

• 1 cup dried figs, chopped
• ¼ cup golden raisins
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 2 teaspoons balsamic vinegar
• 2 tablespoons honey
• Duck fat from 2 ducks (about 3 ounces)
• 1 large shallot, cut into small dice
• ½ crisp apple, peeled, cored, and cut into small dice (such as Granny Smith)
• 2 duck livers (about 4 ounces)
• ¼ teaspoon dried thyme leaves
• 1 garlic clove, minced
• Salt and ground black pepper
• 1 teaspoon Cognac or brandy
• 1 tablespoon heavy cream
• 24¼-inch thick French bread slices