Salad with pear, magret de canard, jerusalem artichokes and hazelnut

Directions

1. Wash and peel the Jerusalem artichokes. Steam them for 15 minutes.
2. 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.
3. 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.