Victimized by a heartless industry, these miserable birds have no water to swim in, and are instead typically confined to dark sheds until it comes time for force-feeding. This involves confining them in metal cages so they can’t move, forcing a metal pipe down their throats, and pumping in massive quantities of food multiple times per day. The end product of this painfully unnatural process is foie gras: enlarged, diseased duck livers that are puréed into pricey pâté and sold to gourmands.
Investigators have thoroughly documented the routine cruelty of foie gras production with video footage demonstrating just how it is done, so we were not particularly surprised when three refugees from a foie gras facility alighted at our New York Shelter showing clear signs of severe abuse.