1. For 1 plate:
2. - Place a few frisée lettuce leaves on a large plate.
3. - Place 1 or 2 slices of duck foie gras in the center.
4. - Arrange around it 1 beautiful rolled slice of Bayonne ham, 5 or 6 beautiful white asparagus spears, 5 slices of smoked duck breast, a handful of corn, and a beautiful tomato sliced thinly.
5. - In a pan, toss 2 gizzards cut into pieces. 2 minutes later, add half a handful of pine nuts to the pan.
6. - Pour everything onto the plate. Season. Serve immediately.