A $10,000 prize will go to the winning chef in PETA's international Fine Faux Foie Gras Challenge. The winner must produce an original, purely vegetarian faux foie gras comparable in taste and texture to the real thing. First and second runners-up will each receive $1,000 worth of top-drawer kitchen equipment. The winning chef—who may choose the name of his or her creation—must also agree to offer the dish on a fine-dining menu and allow PETA to distribute the recipe to chefs and media around the world. Only the recipe should be submitted. Already-prepared recipes will not be accepted. Foie gras is produced by force-feeding ducks and geese and has been banned in 16 nations including here in the UK. PETA Vice President Bruce Friedrich said: "The goal of our Fine Faux Foie Gras Challenge is to give fine diners a compassionate alternative to eating the diseased liver of a tormented bird. It's a marvellous opportunity for a chef to create a culinary first that is delicious and that won't ruffle any feathers." For more information and the complete list of rules for the challenge, please visit www.peta.org/FauxFoieGrasChallenge