The pain that ducks and geese raised for foie gras experience is unspeakable. Foie gras — enlarged duck or geese liver — is a well-known delicacy.
But there’s an ugly dark side to foie gras because of the way it is produced. Birds are force-fed a corn substance through long tubes that are forced down their throats. This happens many times a day until the livers have become enlarged and diseased. At this time, the birds are killed and the liver is sold as foie gras.