At Hurley's restaurant in hip Northwest Portland, foie gras isn't anywhere on the menu. You have to ask for it. Servers will tell you of at least three ways the fattened duck liver delicacy is served, including chef and owner Tom Hurley's signature savory foie gras flan with wild mushrooms.

Hurley's is among several Portland restaurants that have removed foie gras from their menus because of protests by animal rights activists, who would gather outside restaurants with gruesome images of dead and diseased ducks they say are the result of inhumane force-feeding techniques used to produce foie gras.

Opponents say the practice should be outlawed, and persuaded the California Legislature last year to pass a bill that will ban foie gras in 2012 unless producers can prove the technique is humane.

Legislation also is being considered in Oregon, New York, Illinois and Massachusetts that would make it a criminal act even to possess the delicacy. Activists recently persuaded about 10 restaurants to stop serving foie gras in Pittsburgh.

At issue: the force feeding technique used to produce fattened duck liver.

--What WILL the socialites of Portland eat now? ;)

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Posted by Lawren at March 29, 2005 06:31 AM

You Said

Here is one issue where I diverge from the 'activists'. There are two very important things to remember: 1. They are DUCKS. Ducks are not endangered, in fact quite the opposite, and are in such large populations that congregations of migrating ducks have threatened other animals habitats. 2. There is no 'humane' way to kill and eat an animal. If, on the other hand, there is a way to make the meat tastier, more succulent, or otherwise, then I am all for it.

*Disclaimer: I have never had foie gras, as I have a strict policy against "trendy" entrees, and I do not know what all is entailed in the "over-feeding" required in the making of it, but I often overfeed myself and no one is picketing outside my office.

Says: ren at March 29, 2005 07:07 AM

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I've had foie gras but that was about 15 years ago. It's good but not something I'd want often, obviously. I notice though that a lot of places still serve VEAL and that was the big outrage a few years ago. This too shall pass.

Says: Nanc' at March 29, 2005 03:09 PM

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