Peel and dice the potatoes, duck trimmings, onions, and garlic.

In a hot pan, sweat the duck trimmings.

Add the onion, garlic, and potatoes; sweat briefly.

Add the milk, vinegar, and chicken stock.

Simmer until the potatoes are tender, then blend until smooth.

Strain through a fine mesh strainer and allow to cool.

Stir in the crème fraîche. Season with salt, pepper, and sugar.

Add the finely chopped chives and store in the refrigerator.

Thinly slice all the smoked ingredients.

Toss the salad leaves and herbs with the vinaigrette.

Arrange on plates and garnish with croutons.

Place the smoked meats and fish around the salad.

Serve immediately.