1/ Bring potatoes to the boil and cook until soft. Drain and leave to cool. Slice in rounds.
2/ Brown the gizzards in a hot pan for approx. 5 minutes. Remove from pan, keep warm and leave the juice in the pan.
3/ Brown the slices of bread in the pan with the gizzard fat. Remove from the pan and keep warm.
4/ Slice the foie gras. Combine honey, walnut oil, vinegar and mustard in a bowl. Toss vinaigrette through baby leaves and season.
5/ Scatter seasoned salad in deep plates. Add potatoes, gizzards, smoked duck slices, walnuts and hulled strawberry quarters. Place a slice of toast topped with a slice of foie gras on each plate and serve.