Oh there was no machinery involved with my chap. This was a purely manual operation. Perhaps that makes a difference?
You realise that birds **** themselves all the time, don't you? They don't 'go for a ****'. It just happens.
'Tis true.
We did a free tekno festie thingumy on this rich hippy's land in '95. Carlucet, down Figeac, Cahors sort of way. Pierre, the hippy owner, got into an argument with some of our hunt-sab type crusties.
But he showed them that the geese love it, running up for brekkers every morning. {Maybe he just soaked it in cognac, and had turned them all into alkies - who knows?}
Anyway, Pierre then made this hippy comparison between his geese and human consumption, saying us humans with our quest to always consume more, even if it'll kill us, are just basically pseudo-simian geese.
Um no, Charles, it's not quite that simple. Firstly, you may have to de-vein the liver which is a royal pain in the arse. Fortunately, you can now buy raw livers which have been de-veined, which is what I do.
You then marinade it (I use armagnac or sherry, 5 spice, salt and pepper) overnight before putting it in a mold and cooking it in a bain marie for about 20-25 minutes. You then press it and put it back in the fridge.
At that point it can be sliced and served or pan fried as you describe. Personally, I'm not a fan of pan fried foie gras, don't like the jelly texture.