Foie gras means ‘fat liver’.

In order to produce foie gras, ducks and geese are force-fed several times a day for two to three weeks before they are slaughtered.

Force-feeding increases the size of the liver by six to ten times and the fat content of the liver exceeds 50%!

A feeding tube is inserted into a bird’s oesophagus and a mixture of boiled maize and fat is then delivered by an auger or a pneumatic or hydraulic system. Mechanised systems may deliver the feed in just 2-3 seconds, allowing one person to force-feed up to 400 caged ducks in an hour!