Appeals court takes foie gras off the menu in California

[procon]

4. No foie gras for me, but I do love liver and make a good substitute.

Just lightly saute chicken livers and shallots in butter, keeping the liver pink inside. Put it all in the blender while you deglaze pan with cognac, then puree to the desired consistency. Very yummy sub for old school foie gras.

Ask you butcher if he had get a pound of two of regular duck of goose livers and render down some
goose, duck, or even chicken fat instead of butter would probably give an even closer taste.