Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

While he’ll eat foie gras produced by local farmers on occasion ... Dr. Vilgis has secured a patent for the process. Roseanna Zia, a mechanical and chemical engineer at University of Missouri ...

By using a key enzyme, scientists can mimic the same fat structure of foie gras, making it more ethical without sacrificing flavor.

Everything in our process is controlled, which is a positive thing,' he said. 'We never considered adding anything additional to the foie gras, because we wanted pure duck — nothing else.' ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets.

This tweak replicated a key part of the foie gras formation process, without resorting to force-feeding. "At the end of the process, it allows the fat to recrystallize into the large crystals ...

These clusters, surrounded by liver proteins, create the rich flavor and texture of foie gras. He and his team found that they could replicate this process. The team used duck or goose fat ...

Vilgis said: “At the end of the process, it allows the fat to recrystallize into the large crystals which form aggregates like the ones we see in the original foie gras." He described the recipe ...

The French delicacy foie gras could be made more ethically thanks to a technique that replicates the way fats are metabolised in force-fed birds, although the process still depends on farmed animals.

"At the end of the process, it allows the fat to recrystallize into the large crystals which form aggregates like the ones we see in the original foie gras," Vilgis said. The recipe is extremely s ...