WASHINGTON -- Foie gras — the fattened liver of ducks or geese — is a French delicacy prized for its rich, buttery flavor.

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

Then came the breakthrough: treating the fat with the bird's own lipases: enzymes the body naturally uses to break down fats. This tweak replicated a key part of the foie gras formation process ...