First they came for the foie gras…

… and I did not say anything, because I loathe liver in all forms, even the posh type. But I might start eating it if PETA keeps harassing a San Francisco chef who is starting a new foie gras shop.
If you are lucky (and rich) enough to have some foie gras lying around the house, here is a recipe for roast quail that calls for heaps of the stuff.

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