Duck liver puree (AKA pâté) fucking slaps though. And as long as you source the duck liver from an ethical place (not one that pumps food down their throats to fatten them up), it’s no more cruel than any other meat. I like to add shallots, black garlic, portobello mushrooms, and a bit of brandy, then chill it and serve it on some nice whole wheat toast. Salt and pepper to taste of course.

I personally only use wild ducks that I hunt myself (or ones that were hunted by friends/family). I’m allowed 6 a year, and I take full advantage if I can. If you can manage to take them in November, the livers are naturally fattier, but not quite on the level of farmed foie gras.

But other than that, meat puree sounds kinda bad.