Foie gras is definitely a controversial subject, some folks love the way it tastes and don't care about how it's produced, while others won't go near it because of how it's produced. There are even those who love it, but feel too guilty to eat it.
We could get into a big debate over whether or not foie gras is cruel — sidenote: did anyone see Anthony Bourdain's Holiday Special segment about it? — but for the time being, I thought I'd just tell you about an alternative. UK supermarket Waitrose has created a product called Faux Gras — they even have the term trademarked — that is a blend of goose liver and goose or duck fat. It costs significantly less than the real thing and comes close to the real thing. David Stone, a buyer for Waitrose, said:
"We are confident we have come up with the holy grail of the gastronomic world - a pate with the richness of traditional foie gras, but without any of the guilt."
What do you think of this? Would you try it? And for those of you that are curious about it, but don't live in the UK, Gourmet has a recipe for Chicken Faux Gras.