California's July 1 ban on foie gras is supposed to be a good thing for ducks ... except for the fact that it's turned Californians into lusty, duck liver-bingeing gluttons.  

The state's foie gras ban is going into effect on July 1, reports the The Associated Press' Tracie Cone, and it's turned up both the supply and demand for fatty gourmet duck livers. Think of it like a forbidden fruit effect. And now chefs are splurging with duck livers in every way possible, like, "terrine de foie gras, seared foie gras with mango chutney, foie gras salad and sweet foie gras" and secret foie gras dinners. To your upper right is a menu item that Thomas Keller and Co. are serving at the famed French Laundry today. And here's the Michelin-starred Mélisse's "Foie for All" menu.

OK, so the thought of dover sole and poached foie gras sounds pretty delicious right now, but the gluttony and California hoopla over the livers is going a bit overboard. And though, AP's Cone describes the culinary climate as a "feeding frenzy," we sort of like the obligatory description from one animal rights activist who told Cone:

 High-end foodies and chefs stuffing down their throats excessive amounts of fatty liver from force-fed ducks in the run-up to the ban paint a pretty ironic picture.

Hang tight, ducks (and duck advocates who may be reading this), salvation is only a little over four weeks away.

Photo by: artcasta, via Shutterstock.