Duck Foie Gras in Spiced Red Wine

Ingredients

• 1 1/2 bottles red wine (preferably from Bordeaux)
• About 1 pound fresh duck liver
• 3 1/2 ounces sliced carrots
• 4 pieces star anise
• 1 cup sliced leeks
• 1 large onion, peeled and sliced
• 2 cloves
• 1 tablespoon sweet peppercorns
• 2 large handfuls coarse salt
• 1 large handful powdered sugar
• Salad, your choice, for serving
• Vinaigrette, your choice, for serving
• Green asparagus, for serving

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