Citrus and Duck Liver Salad
Mix together 1-2 tbsp orange juice with the lemon juice, honey and oil and season with salt and ground black pepper.
Dry roast the nuts in a pan, set aside and leave to cool.
Mix together the lettuce, orange fillets and the foie gras, arrange on plates and drizzle with the vinaigrette. Garnish with the nuts and truffles and serve.