How to make
Clean and boil the foie gras with the milk and spices. Leave it until cooled. Preheat the oil in a deep pan, drain the foie gras.
Salt each duck liver lightly, add some flour and fry it in heated oil. Drain on paper towels. Serve the fried foie gras with a garnish of chopped tomatoes and mashed potatoes, mixed with salt and butter.
Optionally, sprinkle the meal with chives.
