Roasted Duck Liver with Pear Ragout

Cut the cleaned liver into walnut-sized pieces. Peel the pears and cut into small cubes, sprinkle with lemon juice and sauté briefly in a little butter. Remove from the pan and set aside.Fry the liver in the same pan also in a little butter just briefly. Salt, pepper, remove and keep warm. Now fry the finely chopped onions in a little butter until light brown. Dust with a little flour, deglaze with pear brandy and sprinkle in very little paprika powder. Pour in jus or soup, let it boil, stir in sweet cream and let it boil again. Add liver and pear cubes again and season with salt and a pinch of sugar. Once the liver is cooked to the point, serve and sprinkle with chopped lemon balm.

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