Split the green beans in half, lengthways. Place in a bowl with the sliced shallots and the chopped walnuts and keep at room temperature until ready to use.
Heat a non-stick heavy-based pan over a high heat. Season the foie gras on each side with salt and freshly ground pepper and evenly sear for 10 - 15 seconds depending on the thickness. The centres should remain pink. Transfer the foie gras from the pan to a plate and keep warm whilst the remainder of the dish is prepared. Save any fat from the pan in which the foie gras has been cooked and stir into the blackberry and walnut dressing.
Add the gizzards to the green beans with half the dressing. Season to taste with salt and freshly ground pepper and gently toss. Divide the gizzards and beans between 4 warm plates and place a duck leg onto them. Top with a slice of seared foie gras.
In a separate bowl, mix the mesculn leaves, chive tips, chervil and tarragon leaves, add the remaining dressing and adjust the seasoning if necessary. Arrange a small mound of salad on top of each slice of foie gras.
© 2005 Liam Tomlin. All rights reserved.