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Foie Gras Lovers in California Fall 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.