Restaurant Kaiser's Reblaube

Patent duck liver

Back when I was an apprentice, it troubled me that the livers of healthy ducks were used as cat food while others were being force-fed to produce foie gras. After many experiments, we developed a technique that allowed us to fatten up the livers of healthy, free-range ducks by adding butter rather than force-feeding. I obtained a patent for this process, and was rewarded in 1998 with the “Chef of the Year” accolade from Swiss Animal Protection SAP.

You can collect or order our “Natural duck liver mousse” from Kaiser's Reblaube: 200g of terrine for CHF 25 (plus postage and packing if delivery required). Order.

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