Remember that scene in "Seven" when psychopath Kevin Spacey force-fed spaghetti to that morbidly obese guy and then ruptured his stomach? He was making a point about the folly of gluttony, but what he may not have known is that he was also transforming the fat guy's liver into a delicious delicacy. At least, that's what the French and numerous world-renowned chefs would have you think. The practice of farming ducks and geese for foie gras is just that: birds are force fed one third of their total body weight with metal tubes three times a day.
Which makes a classic show-stopper for my slasher film about a strident, self-righteous vegan who runs amuck and kills people in the methods used on animals by the farming industry. He'll tie up a famous chef with a name like, say, Schmolfgang Schmuck, force-feed him his own overpriced frozen entrees through a metal tube and then cook up his liver and eat it. Kind of a Hannibal Lechter thing. Oh, he's not a full vegan, just the "nothing with a face and plausible claim of innocence" kind.
Seriously - what is the deal with foie gras? I've watched them use it liberally on that Food Network show where the chefs are in a cook-off. They'll have it on hand "just in case", slicing off little slivers of it. Now you can stand there and sip some fancy wine and claim that you taste Douglas fir and cloudberries and I say, more power to ya. You're not hurting anybody. But if you're going to tell me that your squash and prosciutto casserole that has about thirty other ingredients, one of which is goose liver, will only taste right if the goose in question was inhumanely tortured, then I say, "Excuse me while I go force feed my shorts with a metal tube. I just wanted you to eat them."