Whisk all ingredients for the dressing, adjust the taste. It should be pleasant sweet and sour, slightly pungent.
Slice cooked gizzards confit.
Slice cured and smoked duck breast.
I use triple-washed pre-packed greens. If you grow your own or buy them on Farmers Market, wash and air dry them first. Place greens in the bowl and add 2-3 tbsp of dressing. Toss and taste. You might not need to use all dressing you prepared. Portion dressed greens.
Toast slices of baguette and place slices of foie gras on each. Arrange them in the center of the plate, on top of the greens. Arrange slices of duck breast and gizzards confit around and serve.