The violent force-feeding process used on foie gras farms results in a death rate 20 percent higher than that on ordinary factory farms. The increased deaths for birds on foie gras farms are directly attributed to organ rupture and heart failure. In addition, ducks raised for foie gras must endure cramped, filthy conditions for the duration of their short lives.

The Animal Protection & Rescue League investigated the two major U.S. producers and several in France and revealed shocking, industry-wide abuse. At both Hudson Valley Foie Gras in New York and Sonoma Foie Gras in California ducks were living in feces-ridden sheds. Some ducks were isolated inside wire cages so small that the birds could barely move. The force feeding process involves long metal pipes being shoved down the throats of the birds two to three times a day and pumping nutritionally deficient corn mush--equaling one-tenth of a healthy duck's body weight per feeding--through the pipes down the bird's throat.  The feed lacks choline, an amino acid essential for liver function, so that the fat will build up in the liver.

In all of these farms, barrels full of dead ducks who had choked or whose organs ruptured or exploded during the traumatic force-feeding process were discovered. Some birds died from severe throat wounds and rips from the careless and aggressive insertion of the metal feeding tube into their throats. Others were suffering from anal hemorrhaging from the force-feeding. Many were so physically debilitated and in extreme pain by the end of the force-feeding period that they were unable to stand or walk. Investigators rescued many ducks, including two who were being eaten alive by rats because crippling injuries prevented them from moving.