Heat your oven to 180 Fan/200C/Gas 6. I use either tinned or ready prepared legs of confit de canard. Cook your legs in the oven with some of the fat for 30 minutes. Remove and drain the fat.
Boil your eggs for 6-8 minutes depending on their size to ensure a medium soft yolk. Peel and reserve.
Cut your gesiers into slices and fry in their fat for 8-10 minutes. Remove and reserve.
In a separate bowl to your serving dish, dress your salad leaves generously with a vinaigrette of your choice.
Toast your slices of baguette under the grill, brushed with a little olive oil, until golden.
Start to arrange your salad. Layer your salad leaves, then arrange your cucumber and red onion slices around.
Shred the meat from the bones of your confit de canard. Scatter over your salad. Then scatter over the gesiers and the tomatoes.
Quarter your eggs and place them around the edge of the salad. Lay your slices of foie gras on your toasts and place in the middle of your dish and season. Drizzle with a little extra vinaigrette if you wish and then serve.