A day in the life of a bird raised for foie gras includes several force-feedings in which a thick pipe is rammed down his throat and huge amounts of grain pumped directly into his stomach. Free time is spent crammed in extremely small, dirty pens. Infection and painful punctures in the beak and throat are common, and many ducks cannot move normally and become too heavy for their legs to hold them. When ducks get sick from these conditions, human workers may simply throw them into a trash heap. The ducks who survive are eviscerated and their diseased livers sold as Epicurean food extravagances.
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