1. melt the sugar in a saucepan over medium heat until golden brown. Add the mustard seeds, peppercorns and cloves. Add the red wine and 2 tablespoons of vinegar. 2.
Peel the pears, cut them in half lengthwise and remove the cores with a baller. Put the pears into the red wine stock, season with salt and let them bubble up. Mix the cornflour with a little cold water, add to the stock and simmer gently for 2-3 minutes. Then place the pears in a narrow container, cover with the red wine stock, and then infuse for at least 2 hours.
For the horseradish foam, mix the sour cream with creamed horseradish, salt, whipping cream and 1 tbsp. vinegar very briefly with a hand blender.
Clean the duck liver. Cut the chives into rolls.
Clean chicory, cut in half lengthwise and cut leaves without stems into decorative pieces. Drain red wine pears and cut in half lengthwise. Rinse horseradish, remove peel and grate finely.
5. Heat 3 tbsp. oil in a wide frying pan. Sear the duck liver in it over medium heat for 2-3 min on each side. Pour about 150 ml of the red wine stock through a sieve and season with salt. Remove the pan from the stove. 6.
In the meantime, in a baking bowl, stir the remaining vinegar with the remaining oil, salt and pepper and 1 pinch of sugar. Stir in the chicory precisely.
7. decorate the chicory salad, the pear halves and the duck liver.
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