Given all the bad press about foie gras these days, it’s almost impossible to enjoy the the delicacy anymore without being haunted by thoughts of little duckies being force-fed until their livers swell to to 10 times their natural size. But over the holiday season, high-end London supermarket chain Waitrose offered an alternative: Faux Gras, made of ordinary goose and duck liver blended with fat from elsewhere on the birds. Though W’s appointed taster found the product underwhelming, the manager at the John Lewis Waitrose Foodhall on Oxford Street proclaims it a phenomenon. “We sold out of Faux Gras six days after it hit the shelves!” he says. “It will be back next winter, and this time we’ll know what to expect.”

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