If you're looking to dine on that popular delicacy with a foreign name, don't try to do it in San Francisco.
San Francisco supervisors passed a resolution Tuesday supporting city restaurants that remove foie gras from their menus.
The resolution comes in advance of state law that will begin banning the fatty duck or goose liver in three years.
SB 1520, passed in 2004, will issue $1,000 fines for force-feeding birds to enlarge their livers, a process that animal protection groups consider cruel, and also for selling foie gras in California.
"The point of foie gras production is to grossly enlarge the duck's liver to over 10 times its normal size, causing unmitigated pain and difficulty walking and breathing," a statement from the San Rafael-based In Defense of Animals said.
"This humane resolution will help to encourage restaurants to get ahead of the curve and remove this product of cruel animal torture without waiting for the ban to go into effect in three years," said San Francisco Animal Control and Welfare Commissioner Philip Gerrie.
The state law goes into effect July 1, 2012.
According to the San Francisco resolution, foie gras production has already been banned by at least 15 countries.
The Web site banfoiegras.com lists those countries as:
Chicago enacted a ban on the dish in 2006 but reversed it after two years.