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.
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.