Migros now offers its customers Happy Foie, made from the livers of non-force-fed ducks and geese.
Tobias Sudhoff, the product creator, explains that after the death of the animals, the liver is enriched with animal and vegetable fats to increase the fat content. Happy Foie is described as having a taste similar to traditional foie gras, as well as its melting properties and texture, thanks to special techniques in the recipe that took two years to develop. The duck liver comes from organic farms in the Alps, while the goose liver comes from Brandenburg.
Happy Foie aims to attract people who have previously avoided buying foie gras for ethical reasons but who appreciate its taste and texture. The products are sold to both consumers and the restaurant industry. In general, French speakers prefer duck liver, while goose liver is favored in German-speaking regions.
Happy Foie offers an alternative for chefs who do not wish to serve conventional foie gras.