Foie gras back on the menu in California

Foie gras is back on the menu at California restaurants after a federal judge overturned the ban on foie gras sales in the state on Wednesday.

Foie gras

Foie gras

According to the Wine Spectator, the news led chefs in the state to change their menus to incorporate the French delicacy, made from duck and goose liver.

While it is now no longer illegal to buy foie gras in California or feature it on restaurant menus, farmers in the state are still banned from producing it.

“I’m delighted today that common sense has finally returned to California,” chef Ken Frank of La Toque in Napa told the WS.

In the production of foie gras, duck and geese are force-fed corn to enlarge their liver in a process called gavage.

The lift on the ban is a blow for animal-rights groups that have been battling to keep foie gras out of California and other states, including New York.

“If you did it to a dog or cat it would be a felony animal cruelty,” Kelsey Eberly, litigations fellow with the Animal Legal Defense Fund, told the WS.

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