Farmed Duck Welfare: From Foie Gras to Commercial Meat Production

Farmed ducks face diverse welfare challenges across production systems, from the severe suffering of force-feeding for foie gras to the welfare gaps in standard commercial meat duck production.

Key Facts

Foie gras production involves force-feeding (gavage) ducks to cause pathological liver enlargement - it is banned in the UK but imported product is legal
Standard commercial duck production often keeps birds indoors without access to water for swimming or bathing
Ducks are precocial waterbirds with strong motivations to bathe, forage in water, and maintain feather condition
The UK market for duck has grown significantly, with most coming from intensive indoor systems
RSPCA Assured and Freedom Food standards require water provision for bathing in ducks

Welfare Considerations

Ducks without access to open water experience chronic frustration of fundamental behavioural drives. Their bill structure, eye anatomy, and feather maintenance requirements evolved for water immersion - denying water prevents essential functions including eye cleaning, bill cleaning, and feather waterproofing. Studies show ducks actively prioritise water access over other resources when given a choice. Foie gras production represents an extreme welfare violation; force-feeding causes liver pathology, pain, and respiratory distress. The UK ban on production is appropriate; the continued import represents inconsistency.

What You Can Do

Avoid foie gras and products containing foie gras; support the UK import ban campaign
Choose duck products certified to RSPCA Assured or higher welfare standards ensuring water access
Support retailers committing to higher welfare duck sourcing
Advocate for the UK to ban foie gras imports to match its production ban
Support Compassion in World Farming's campaign for water provision standards in duck farming