Foie gras "made in the US" has climbed the culinary ladder to become a staple of gourmet restaurants -- but the process by which it is made still unnerves three out of four Americans surveyed, who want the force-feeding of ducks banned. California has gone so far as to pass a law -- to go into effect in 2012 -- outlawing the manufacture and sale of the delicacy. But suppliers insist theirs is an artisanal, high-quality product, and are working to change their image. Duration: 01:58
