Wash the zucchini and cut into thin strips. Blanch for 2 minutes in boiling salted water, then refresh under cold water and set aside.
Prepare the oak leaf lettuce. Wash the figs and grapes, quarter the figs, and halve the grapes.
Hard-boil the eggs for 10 minutes, peel, and slice into rings.
Make the dressing: In a bowl, whisk together the sunflower oil, Meaux mustard, vinegar, flower honey, salt, and freshly ground pepper until emulsified.
Arrange the figs, grapes, zucchini, eggs, and smoked duck breast slices in a large salad bowl. Drizzle with the dressing and toss gently to combine.
