Peel and finely dice the shallot. Peel the garlic and then mince with garlic clove with a pinch of salt.
Whisk together the mustard, vinegar and seasoning. Gradually pour in the olive oil and walnut oil whilst whisking until it is all incorporated.
Top and tail the green beans.
Cook the beans in rapidly boiling salted water for 3 minutes. Drain and whilst still warm dress with the vinaigrette.
Preheat the oven to 180'C.
Slice the duck very thinly, allow 5 or 6 slices per person.
Place the hazelnuts on a baking tray and bake in the oven for 10 minutes. Allow to cool and then roughly chop.
Segment the oranges by removing the skin and pith with a long thin knife. Remove the segments and then squeeze any juice from the left over orange into a bowl. Stir in a drizzle of olive oil and coat the segments in the dressing.
Place a neat pile of green beans in the centre of a plate and carefully place the slices of duck breast on top.
Finish the plate with the orange segments and dressing and a sprinkling of the chopped hazelnuts.
«A good vinaigrette should be a balance of rich oil and the acidic vinegar and warming mustard. Always taste and adjust before using. »