"Gal Called J.J." > wrote in message
...
> One time on Usenet, JaKe > said:
>
>> http://story.news.yahoo.com/news?tmp...0040930/ap_on_
>> sc/foie_gras
>
> I didn't realize that ducks and geese *were* force fed. There must
> be a better way...
>


Nope - no better way. See Below:

foie gras
[FWAH GRAH]
Although the literal translation from French is "fat liver," foie gras is
the term generally used for goose liver . This specialty of Alsace and
Perigord, is in fact, the enlarged liver from a goose or duck that has been
force-fed and fattened over a period of 4 to 5 months. These specially bred
fowl are not permitted to exercise - which, combined with the overeating,
creates a huge (up to 3 pounds), fatty liver. After the bird is killed, the
liver is soaked overnight in milk, water or port. It's drained, then
marinated in a mixture usually consisting of ARMAGNAC, PORT or MADEIRA and
various seasonings. The livers are then cooked, usually by baking. The
preparation, of course, depends on the cook. In general, goose liver is
considered superior to duck liver; all foie gras is very expensive. At its
best, it is a delicate rosy color with mottlings of beige. The flavor is
extraordinarily rich and the texture silky smooth. Pté de foie gras is
pureed goose liver (by law, 80 percent) that usually contains other foods
such as pork liver, TRUFFLES and eggs. Mousse or puree de foie gras must
contain at least 55 percent goose liver. Foie gras should be served chilled
with thin, buttered toast slices. A SAUTERNES is the perfect accompaniment.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by

http://www.planetark.com/dailynewsst...1999/story.htm