California Foie Gras Lovers Will Soon Become Victim To Rights Of Ducks

Chef Gary Danko sears an inch-thick slice of duck liver in a small pan in the San Francisco restaurant where he earned a Michelin star until the meat develops a golden-brown shell.

The delicacy known by its French name, foie gras, is garnished with figs and champagne grapes, a variation on a dish he’s served since opening Restaurant Gary Danko near Fisherman’s Wharf in 1999.

“I sell probably 40 orders a night or more,” Danko said in an interview while salting the meat. “When the protesters are here, double that.”

The protesters are animal-rights advocates who say force- feeding ducks and geese to fatten their livers is cruel. Danko and other California chefs will have to remove foie gras from their menus in July, when the state becomes the first to ban the dish, under a 2004 law.

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