Warm Salad of Crisp Duck Confit and Seared Foie Gras, Green Beans, Shallots and Blackberry and Walnut Vinaigrette

• 2 pieces Duck gizzard confit
• 20ml Rendered duck fat

Pre-heat the oven to 200°C. Slice each of the duck gizzards into 6 even slices. Heat the duck fat in a heavy-based pan and place the pressed legs of duck confit into the pan, skin side down, and reheat through in the