Cut the rinds of the pork chops at 1 cm intervals and, like the rest of the meat (but not the foie gras medallions), pound and salt them well. Mix the paprika powder with flour and toss both the meat and the foie gras medallions thoroughly in it. Cut the bacon in several places up to the rind, so that it looks like a cockscomb at the end. All the meat pieces including the goose liver and bacon are roasted on the grill. Alternatively, you can heat 100 g of lard in a large pan and fry everything in it – one after the other, if necessary. Heat the rest of the lard in another large pan and fry the diced potatoes until crispy. On a large wooden platter, drape the salads around the edges, pile the baked potato cubes in the middle and arrange the pieces of meat and goose liver medallions on top. Place crispy bacon rooster combs on top as garnish.
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