The secret of the best foie gras
Wednesday, November 16, 2011 - 14:01
in Biology & Nature
Defying common sense, ducks that plump up less produce the finest foie gras that rich, buttery French delicacy made from goose or duck livers and sometimes eaten as slices atop lightly toasted bread scientists are reporting. The report appears in ACS' Journal of Agricultural and Food Chemistry.