The Canada Geese in Battersea Park were (are?) vicious - walking behind you and nipping the backs of your calves.
For @AngelaR and happy cooks give pain d’épices gifts there’s this traditional Flemish stew
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I still use the recipe the owner of the chip shop round the corner in Antwerp gave me, frieten met stoofvlees (Vlaams for carbonnade) is super popular and super delicious 
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Other animals eat of their own accord and are not force-fed. I am not vegan, but I don’t like eating very fatty things. It doesn’t agree with my digestion either.
Why do they have to be force-fed then? Why not just give them McDo?
I suppose it’s all a question of what you are prepared to accept in return for a half a minute of pleasure in your mouth. I have no qualms eating crocodile meat, because I know that it would not think twice about eating me. It tastes a lot better than duck, too.
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Ducks wouldn’t think twice of eating you either. As for taste crocodile is tasty and lean I prefer richer meats thou. I’d take gator and duck over it.
Ducks wouldn’t kill me first.
I suspect that if they could then they would, size difference between the only inhibitor. To most animals you’re just a bag of nutrition that’s too difficult to access.
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Ah, but would they force-feed me first?
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No - they would eat the food first before starting on you. 
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For all but the last 10 days, our local ducks roam freely and munch on whatever they find. A wide range of plants, insects, snails etc.
Indoors they are offered a delicious (and nutritious) meal and they love it! This is why they chase after the feeder saying “more please, I want more”. They are certainly not forcibly stuffed…
As I have said, I have watched, investigated, asked questions and had them answered by the artisan concerned. I have no qualms about eating the foie gras and duck products from his farm.
Happy Monday Everyone 
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That pretty much matches my experience, Stella.
Have you ever watched (or worse still heard) a pig being slaughtered in the old-fashioned way where it is suspended by its hind legs, throat cut and allowed to bleed to death? It is extremely disturbing. The practice, although now banned, still takes place in this region. The Fete de Cochon that follows however is something else. It lasts three days and everyone gets together to butcher, prepare, cook and of course eat the meat products. This involves three hearty midday meals and creates quite a social bonding. Eating any food that has lived, tests your compassion and sensibility.
But back on thread, homemade bread spiced with ginger and cinnamon, thickly coated with salty butter (the stuff with salt crystals in) and a slice of foie gras (lightly dusted with flour and dry fried both sides for 30 seconds) on top, with a dollop of fig jam (fait maison of course) is heaven on a plate.
Good grief, seems like I witnessed the gentler version.
It was many years ago. Jose knocked on my door and demanded that I grab my camera and go with him,. NOW. “you’ll never see this again!”
I found myself in a large openish barn down the way. People regarded me with suspicion, particularly a couple dressed all in white.
Jose introduced me and all was well.
When I finally understood that the pig, sitting quietly in the trailer, was going to be slaughtered I wanted to leave. Jose persuaded me to stay. All will be well and this is the last time you will see this way of country life.
Long story short.. the pig was asked to step out of the trailer. Albeit he was asked most politely, he made a terrible noise. Finally when he stood defiantly on the ground he fell silent. Led to a spot in the middle, he was talked to gently and stroked. All was well.
One of the white-clad approached, touched something like a gun to the head nd the pig collapsed on the ground. Seems he’d been stunned/killed.. then lifted onto a table thingy and every inch of the pig was washed.
Swiftly, the carcass was butchered and each family had their share.
If they’d strung it up as you describe, I think I’d have fainted. As it was, I found the whole thing interesting.
Later in the pub nearby, the landlord was saying , to all and sundry, how he had heard the pig squealing in agony and I was able to set him straight.
The pig was in agony knowing it was gonna die that is why it didn’t want to leave the truck and screamed
I USed it in French toast, Dip slices in egg + milk and then pan fry drizzle maple syrup over it. Or sometimes toast, cube, and use as croutons for salads with nuts and vinaigrette.
Which just goes to show that animals are in some ways more intelligent than humans.
No need to force-feed me of course - I’m delicious just as I am.
Wouldn’t that be a good idea for a cheap funeral though, have yourself eaten by your favourite animal?
Pigs are wonderful creatures, but even so.. they cannot mind-read and this particular pig was treated with respect and gentleness and it was certainly not in agony…
I think I’ll step out of this thread now and leave you all to it..
Merry Monday
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Stella’s anecdote is interesting, because the reason pigs are strung up is so that they can be bled, to release the blood. This makes the meat paler (perhaps more appealing) and obviously provides a means of collecting the key ingredient of boudin noir.
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Bleeding an animal around the time of killing is important because it reduces the available oxygen and also the pH of the tissues, giving the flesh a longer shelf life and slowing putrefaction. Meat can be eaten with the blood still in it, but it will spoil much faster. This understanding of the effect often gets incorporated into religious ritual to ensure that it is normally done whenever an animal is butchered.
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What did people get in their Old Folks’ Christmas Box from the Mairie this year? We had one jar of paté with Livarot and another with Calvados, little Normandie salted biscuits with andouillette de vire and another pack, with that well-known Norman speciality chorizo 
. Also chocolates with marshmallow in, meringues with caramel au beurre salé, the inevitable madeleines and two bottles of wine.
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Nothing! I am not old enough and OH is not on electoral list, so neither of us qualify.