(Associated Press) This is not a good time to be a duck with a fatty liver in California, though better times lie just ahead.
Chefs are loading their high-end menus with duck liver: terrine de foie gras, seared foie gras with mango chutney, foie gras salad and sweet foie gras for dessert. And they are keeping secret the locations of their multi-course dinners to avoid protesters as a July 1 ban looms in California, the only state to outlaw foie gras.
Demand for the delicacy created by force-feeding ducks through funnel-like tubes has never been higher as diners sate their palates with a product that soon will be banned for production and sale in the Golden State.
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