Faux Foie Gras?

Yeah. Good luck with that:

Worldwide Challenge to Find the Perfect Humane Alternative to a Cruel
Dish

For Immediate Release:January 5, 2009
Contact:Nicole Matthews
757-622-7382

Norfolk, Va. -- Sir Roger Moore has condemned it--and this month, top
French chef Albert Roux of London restaurant La Gavroche expressed his disgust over the force-feeding involved in its production--but foie gras lives on in gastronomy. So, PETA has a solution: Let top chefs vie to create the best faux foie gras (fatty duck or goose liver) in the world, with a prize and naming rights going to the winner.

A $10,000 prize and much publicity will go to the winning chef in
PETA's international Fine Faux Foie Gras Challenge, announced today. The winner must produce an original, purely vegetarian faux foie gras comparable in taste and texture to the real glob of prized bird fat, and it must beat out all other entries. First and second runners-up will each receive $1,000 worth of top-drawer kitchen equipment.

The winning chef--who may choose the name of his or her creation--must also agree to offer the dish on a fine-dining menu and allow PETA to distribute the recipe to chefs and media around the world. Only the recipe should be submitted; already-prepared recipes will not be accepted. (Click here for the complete list of rules.)

Foie gras is produced by force-feeding ducks and geese until they fall
ill with hepatic steatosis, which causes the liver to become painfully engorged. Investigations at foie gras farms have documented sick, dead, and dying animals. Some had holes in their necks from feeding-pipe injuries, and most were unable to walk, dragging themselves by their wings--if they moved at all. Most such birds retreat into a state of shock and fear of future feedings. Foie gras production is so cruel that it has been banned in 16 nations, including the U.K. and Israel as well as in the state of California.

"The goal of our Fine Faux Foie Gras Challenge is to give fine diners a
compassionate alternative to eating the diseased liver of a tormented bird," says PETA Vice President Bruce Friedrich. "It's a marvelous opportunity for a chef to create a culinary first that is delicious and won't ruffle any feathers."

For more information and the complete list of rules for the challenge,
please visit PETA.org/FauxFoieGrasChallenge.