Making foie gras without force-feeding

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. 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. The team confirmed the physical properties with stress-deformation tests and found that the treated foie gras had a similar mouthfeel to the original.