How To Fake Foie Gras

Brooke Newberry
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We’re sure you’ve heard: last year, the sale of foie gras was banned in the state of California. The fatty duck liver has been consumed in the same way bacon has been beautifully exploited, topping burgers, wrapping steaks, and burrowing in cupcakes. Chefs have relied on and experimented with its luxuriance for years and have recently had to let go of the tasty secret weapon.  Sequentially, cooks have started marinating other plans. The method for feeding the poultry is dubbed “force-feeding,” thus an easy hit for the government to illegalize with so many animal rights groups protesting the practice. 

Since the ban, producers haven’t been able to figure out how to fatten up ducks and geese without using the force-feeding method enough for a product to be titled authentic foie gras. Consequently, many chefs seeking alternatives are creating simulant recipes of the renowned French-approved fatty duck liver.

So, what’s the next best thing?  Sometimes the best dishes are created out of desperation.  Although the French may dub these renditions as Foie Felonies, silky renovations of tofu and wild mushrooms have been seen plopped in mason jars as foie understudies.  Many chefs still searching for their perfect creamy alternate have found their fat-power in chicken livers.  Many of the livers are combined with butter and heavy cream and are pureed, whipped, and chilled – the chicken renditions taste freakin’ delicious.  Though, we suppose butter whipped up with anything would inspire a smile or a drool. 

Try: Chef Remi Lauvand of Le Ka Restaurant in Los Angeles makes a beautiful chicken liver “faux gras” plated on a rustic wood board accompanied with breads and quince.  Just the presentation itself makes it feel luxurious, duck or no duck.

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