PETA is going quackers, offering a $10,000 prize to the chef who is best at creating the first gourmet, purely vegetarian foie gras that is as close as possible in taste, texture, and form to real foie gras. The winning recipe must be featured on a fine-dining menu. A judging panel chosen by PETA will assess the prepared recipes based on palatability as well as similarity in taste and texture to the real thing. Submissions will receive scores on a scale of 0-10 (0=unpalatable item tasting nothing like foie gras and 10=indistinguishable from it). All techniques are acceptable for creating the dish. It can come from a page of Larousse Gastronomique or from a page in the molecular gastronomy playbook of Grant Achatz and Wylie Dufresne. Anything goes as long as it’s 100 percent vegetarian. The grand prize of $10,000 will be awarded to one winner at an internationally publicized event, and two runners-up with the second- and third-highest scores will each receive $1,000 in kitchen equipment. So waddle post haste into your kitchens, and don’t forget to take credit for your delicious dish! Think “Waldorf Salad,” and name the alternative after yourself, your restaurant or your favorite duck, such as: Daffy, Donald, Daisy, Duck Dodger, Huey, Dewey, Louie, Howard, the Mighty Ducks, Scrooge McDuck, Count Duckula, Darkwing, the Ugly Duckling, the AFLAC, the Rubber Ducky, and Ping.