fois gras

Foie Gras translates as ‘fatty liver’. It is the forcibly enlarged liver from a duck or a goose that has been kept in either a group pen or a single cage and force fed 2 to 3 times per day.

The bird’s liver becomes so enlarged that they experience unbearable pain and many will die during this process.  Some will burst, others choke to death on their own vomit, or become so weak that they are eaten alive by rats.

During the forced feeding, a worker grabs each bird and shoves a long, thick metal tube all the way down his throat. An air pump then shoots up to two pounds of corn mush into its oesophagus. A duck’s liver naturally weighs around 50 grams. However, to qualify as foie gras, the industry’s own regulations require ducks’ livers to weigh an absolute minimum of 300 grams.

In addition to the force-feeding and confinement, the birds also suffer from the effects of overcrowding, having the end of their beaks cut off and being unable to follow their natural instincts to keep themselves clean, have access to swimming water, nurture their young and explore their surroundings. If they survive the Fois Gras process, they will be rewarded with slaughter.

A Foie Gras liver

Left: a Foie Gras liver. Right: a normal liver.
Photo Source: PETA

Please read more about Fois Gras by going to

Back to Animal Related Issues