These are dangerous times for ducks and geese in Chicago.

With the city’s ban on foie gras — a delicacy made of duck and goose liver — just days away from going into effect, upscale restaurants in the city are serving it up like never before. They have put together special menus with names like “Foie Gras, Farewell To Our Good Friend” featuring that friend in course after course — searing it, chilling it, throwing it into salads and turning it into sauce.