Ducks raised for meat and foie gras production face specific welfare challenges related to their aquatic nature, feeding requirements, and social behavior.
Duck welfare in commercial systems often fails at a fundamental level - the denial of meaningful water access to a species that evolved as an aquatic bird. The inability to submerge their heads to clean their eyes and nostrils causes physical discomfort and may cause eye and nasal irritation over time. The social and psychological frustration of water deprivation is also real - ducks show strong motivation to access water even when thirsty, suggesting the water access drive has components beyond simple hydration. Foie gras production represents a more acute welfare harm, with force-feeding causing pain and disease in animals used for the product.