Duck Foie Gras in Spiced Red Wine

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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