Festive plate with foie gras

A new kind of goose foie gras

Why you can eat this foie gras without feeling guilty

Migros is now offering foie gras from geese that have not been cruelly force-fed. Tobias Sudhoff, who developed the method, explains how it works and why the foie gras tastes as good as the original.

Jörg Marquardt

No animals suffer in the process of producing foie gras. How is that possible?

Our ducks and geese grow up happily. We enrich the normal-size livers with animal and vegetable fats, only after the birds have been slaughtered, thus increasing the fat content by up to three times.

Does your foie gras taste just as good as the original?

Indeed it does. Several blind tastings confirm that the taste of Happy Foie is just the same. Not just its bouquet, but the taste in the mouth is also on a par with the original. To achieve this, we replicate the melting properties of conventional foie gras - a highly complex process. Our staff have to ensure that the boiler's temperature is exactly right. This is the only way to achieve the unique melting texture, creaminess and fine, compact texture of foie gras.

How long have you been experimenting with the recipe?

It took two years to get there. When I started to develop the recipe in 2018, I was still head chef at a 1-star restaurant near Münster in North Rhine-Westphalia. Naturally, diners expected to see foie gras on the menu. But I really wanted to offer a cruelty-free foie gras.

Different Happy Foie products

Your customers can choose between duck and goose liver. What's the difference?

Duck liver tastes a little stronger. Goose liver is somewhat finer and milder in taste. Demand for Happy Foie Duck is higher in French-speaking regions, where foie gras is traditionally associated with duck liver. In German-speaking countries, however, Happy Foie Goose is more popular. Both types can be served, prepared, and combined with other ingredients in exactly the same way – it is personal taste that is the deciding factor.

Where does the liver come from?

The duck liver comes from organic farms in the Alps in Upper Austria, while the goose liver is sourced from Brandenburg. The foie gras is processed in Saarbrücken. Our partner farms are delighted that we are able to use their livers for exclusive, high-quality culinary products.

Who do you want to reach with Happy Foie?

Mainly people who love the taste and texture, but who could only eat foie gras with a guilty conscience. We also sell to the restaurant sector. In their concern for animal welfare, many chefs do not even include conventional foie gras on the menu, even though they have learned how to prepare it during their training. With Happy Foie, we offer them an alternative.