Farmed Ducks and Foie Gras Production

Duck farming spans a wide spectrum of welfare outcomes, from free-range systems with pond access to intensive indoor production, with foie gras representing the most controversial end of the spectrum.

Key Facts

Foie gras production involves force-feeding ducks or geese two to three times daily
Liver enlargement from gavage (force-feeding) can reach 10 times normal size
Foie gras production is banned or restricted in over 15 countries
Standard commercial duck farming often denies birds access to water for bathing
Ducks have highly developed preening behavior that requires water for full expression
Several major retailers and airlines have removed foie gras from their offerings

Welfare Considerations

Ducks are water-adapted birds with strong behavioral needs for swimming, diving, and bathing. Systems that deny water access cause measurable frustration and prevent normal feather maintenance. Foie gras production takes welfare concerns further — the gavage process causes esophageal inflammation and metabolic stress in birds that cannot refuse repeated force-feeding. Reform is both biologically feasible and economically viable, as the global foie gras market is shrinking while demand for higher-welfare duck products is growing.

What You Can Do

Avoid purchasing foie gras or products from farms that use force-feeding
Support legislation banning foie gras sales in your jurisdiction
Choose duck from farms certified to standards requiring water access
Encourage retailers to commit to duck welfare policies including pond access
Support campaigns for minimum water provisions in commercial duck farming