Wash and peel the Jerusalem artichokes. Steam them for 15 minutes.
Once Jerusalem artichokes are cooked, cut them into dices. Season with pepper and salt. Heat some canola oil in a pan and fry for 5 minutes.
To assemble the salad, put lettuce, orange, slices of duck breasts and Jerusalem artichokes in a bowl and sprinkle with walnut oil, creamy balsamic vinegar and hazelnuts. Season some more if needed but smoked duck is quite salty.