Thoughts on foie gras?

Cape Chef, have you ever had 7-hour lamb? You bone and tie a 5-6 pound leg of lamb and put that (with the bone sawn into 2" or 3" lengths), garlic and onions into a roasting pan and cook it at around 400 for about 1/2 hour; then you add peeled tomatoes and sliced fennel - if you have some middle-eastern dried lemons you can throw some of those in - and some thyme, sea-salt and cracked peppercorns. Cover it tightly and roast it at about 250 for 6 1/2 hours. It is amazing - it'll melt like butter (forget carving); serve the veggies over orzo. A nice mesclun salad on the side . . . oh, baby.