Serious Eats

Fowl-Free Foie Gras

New York Times blogger Andrew C. Revkin proposes an intriguing alternative to force-feeding ducks and geese: keep the livers; free the ducks. Liver tissue is naturally regenerative anyway, as he points out, so why not please both consciences and palates by making test-tube meat?

The post also mentions a chickpea-based recipe for "Faux Gras," but Revkin admits that it does not taste much like the real thing.

Related

Ganso Iberico, The Ethical Foie Gras

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