The Kingsbury is currently serving "Foie Gras" in their menu despite many customer complaints against it. Foie gras - French for "fatty liver" - is the diseased and enlarged liver of a duck or goose, produced through force feeding, same condition humans suffer from due to high alcohol consumption and cholesterol accumilation in liver. Most people are unaware how it is made and the health risks involved, not to mention the torture the ducks go through for this. Foie Gras is the product of extreme cruelty where ducks and geese are force fed using tubes stuffed down their throats to unnaturally swell their liver to double and triple its size. A normal duck's liver weighs about 50 grams but the industrial standards of Foie Gras require it to be 300 grams. Six times more enlarged than its natural size. The process is very painful and the Foie Gras has been banned in many parts of the world due to its painful and torturous methods of production. It is now known to be a risk factor for developing secondary systemic amyloidosis — the buildup of abnormal proteins in tissues and organs.