Although foie gras is controversial as well as decadent, this dish of fattened duck or goose liver can often ... Thicker is better when it comes to slices of foie gras for searing, as thin slices ...

A successful citywide campaign to remove foie gras (fattened duck or goose liver) from local restaurant menus is increasingly garnering attention. Earlier this week, Jacqueline Bonanno ...

The company had experimented with duck cells, Peppou said ... dissolving perhaps more quickly than a slice from a traditional foie gras torchon. The lab-grown foie gras was also buttery and ...

Foie gras is the liver of a goose or duck specifically fattened by force-feeding. It’s a controversial subject, and I step gingerly between fan and decrier. It is served everywhere here ...

Cooked foie gras livers are baked in a bain-marie and then chilled. Foie gras is usually served in thin slices at the start of a meal with a sweet wine. It's become more widely available to buy in ...

French authorities plan to expand their culls of ducks reared for the controversial delicacy foie gras as an outbreak of ... in November before spreading to duck farms on the mainland in December.