Foie gras production involves force-feeding ducks and geese to enlarge their livers. Significant scientific and ethical consensus considers this a serious welfare concern.
The scientific consensus on foie gras production is unusually clear: force-feeding ducks and geese to produce hepatic steatosis causes suffering. The birds show physical signs of distress during gavage and avoidance behaviour between feedings. The enlarged liver impairs mobility and causes metabolic dysfunction. The practice is banned in the UK, Germany, Italy, and numerous other countries on animal welfare grounds. Claims that ducks and geese naturally overeat before migration do not justify the extreme degree of liver enlargement induced by commercial gavage. Alternatives — whole duck liver, ethical foie gras analogues — exist for those seeking similar culinary experiences without the welfare cost.