"Happy ducks are tasty ducks."
Or so says Ariane Daguin, founder of D’Artagnan, one of the country’s leading purveyors of foie gras. Not surprisingly, this philosophy is not shared by People for the Ethical Treatment of Animals
"First I give the lobster a shower." Serge Albert puts the 1.5 pound Maine lobster under running water to get off "whatever is on there." Today he is making Linguine alla Aragosta, one of the customer favorites at Tempo on Duke Street. "We have one customer