Foie gras is produced by force-feeding ducks and geese to enlarge their livers; this practice has been banned or restricted in many countries due to its severe welfare impacts.
The welfare harms in foie gras production are systematic and inherent to the product: the enlarged liver required for foie gras can only be achieved by force-feeding that exceeds the animal's voluntary intake. Physical consequences including oesophageal injury, liver steatosis beyond natural capacity, and difficulty breathing are unavoidable product characteristics. No welfare improvement short of ending production can address these fundamental harms.