It may be ethical, but is it edible?

So how does the “ethical” foie gras – a semi-cooked terrine – compare with the traditional force-fed version? The alternative was firmer with a dense, meaty texture not a million miles from chicken liver pâté. It lacked the fatty, buttery texture of the original, but had a subtle taste. Given that no birds were force-fed to produce the foie gras, it is worth pursuing, even at three times the price of classic goose liver pâté. In conclusion: an admirable project, but work required.