The founders of one of the U.S.’s only foie gras producers — Au Bon Canard, based in Caledonia, Minn. — are retiring this year. Christian and Liz Gasset, who started the duck farm about 17 ...

Seen as a delicacy in France, along with many other regions of the world, it refers to a fattened duck (or sometimes goose) liver. While foie gras may be a French word, the history of this ...

Image A farmworker uses a tube to force feed a duck in a process known as gavage. Foie gras farms have replaced metal tubes with plastic ones to make the process more humane.Credit...Desiree Rios ...

And sometimes the issue is foie gras. "This case happens to involve foie gras, perhaps the most maligned and misunderstood food in the world," the farmers argued in their brief to the high court.

They treated the fat with the bird's own lipases, mimicking the activities that occur naturally in the duck's body, and the resultant foie gras looked correct with noninvasive laser microscopy.

Foie gras, the luxurious French delicacy made of the fatty liver of a duck or goose, is renowned for its rich, buttery texture and decadent taste. But it's also a dish that has sparked a lot of ...

Local restaurants that serve foie gras have been the target of protesters ... leaving behind their picket-sign photos of slaughtered duck and fluffy ducks and (weirdly) bunnies.

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Foie gras is made from the liver of a duck or goose that has been force-fed via a tube. As a result of this process, known as gavage, the organ swells to as much as 10 times its usual volume as ...

NEW YORK — The foie gras had been seared and draped over sushi ... The company had experimented with duck cells, Peppou said, but once quail cells demonstrated an ability to grow well in ...