"Fat liver" is the literal translation of the French foie gras, the highly prized (by some) and much maligned (by others) food that is produced by force-feeding confined geese until their livers are 6 to 10 times their normal size. Highly prized because these fattened livers are considered a delicacy in French cuisine; and much maligned because of the animal cruelty associated with it.
But can there be such as thing as humane foie gras? Can a goose consume enough food in natural conditions to yield the "fatty, sweet, silky" taste that is so revered by foie gras aficionados?
