Preparation for a plate:

1. Put in a large plate a few leaves of curly salad.
2. Place in the center 1 slice of duck “foie gras”.
3. Around, arrange a slice of Bayonne ham cut into strips, 5 or 6 beautiful white asparagus.
4. Add the 5 aiguillettes of smoked duck breast, a handful of corn and a tomato cut into thin slices.
5. In a pan, throw 2 gizzards cut into pieces.
6. 2 min. after, add in the pan a half handle of pine nuts.
7. Let go 5 min.
8. Put everything on the plate.
9. Season with the vinaigrette and serve immediately.