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 CHICAGO (AP) - These are dangerous times for ducks and geese in Chicago. With the city's ban on foie gras — a delicacy made of duck or goose liver — just days away from going into effect, upscale restaurants in the city are serving it up like never before.
They have put together special menus with names like "Foie Gras, Farewell To Our Good Friend" featuring that friend in course after course — searing it, chilling it, throwing it into salads and turning it into sauce.
At the same time, foie gras enthusiasts are cooking up a lawsuit to keep it on the menu in the city or put it back after the ban goes into effect Aug. 22, holding fundraisers to finance their foie gras fight and asking diners to sign petitions in support of that fight.
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