Pralines on chicken liver mousse

Chicken liver mousse:
1. Clean the liver of the membranes and fat and brown it in a frying pan.
2. Melt the butter and separate it from the bottom layer.
3. Place the liver in a food processor and add the grated butter while blending. Season the mixture with lemon zest, chopped dragon fruit, salt and pepper.
4. Pour the liver mixture into a mold. Let it rest in the refrigerator for an hour until it has hardened and has the right consistency for rolling pralines. Then roll these into red beet powder that you have flavored with a little licorice powder.

Pear puree:
1. Add sugar to a pot and melt until it becomes caramelized.
2. Remove the core from the pears and cut them into coarse pieces. Bring them to a boil in the pot together with the rosemary and the caramelized sugar, until it has become a marmalade.
3. Mix the mixture and season with salt and pepper.

Chicken skin:
1. Bake the chicken skin in the oven to make them crispy like chips.

Serving:
1. Chop the chicken skin into pieces. Arrange the praline pieces and top with pear puree, chicken skin and flaked salt.