Over the holidays, my parents served a jar of this INSANE foie gras de canard (a sinful pâté made from fattened duck liver that often results in angry conversations and a lot of soul searching every time you eat it, and you swear you’ll never eat it again, but then you just can’t stop eating it) from Bouchon in Yountville. It’s the best I’ve had—here or in France—but until Thomas Keller opens a Bouchon satellite in Beverly Hills later this year, I may have to try making my own. I have a copy of the Bouchon Cookbook and could get my hands on a lobe of fresh Hudson Valley foie gras and rendered duck fat over at Surfas. But has anyone tried this at home? I’ve made simple chicken liver pâté, but this looks like a pretty intense four-day project.