If you enjoy eating foie gras then you probably know exactly how the creamy, fatty, melt-in-your-mouth delicacy is made. Or maybe you don’t. In order to get a duck’s liver to swell up to make the product, it is tortured, gavaged — force fed twice a day for 12 days.
In their very short lives, they don’t do very much living.
Recently, a secretly recorded video emerged after an employee at a hatchery in the Pays de la Loire region of France decided to reveal the shocking truth of what goes on inside.
“We want consumers in France to know exactly what happens in the process of making foie gras,” L214’s founder Sébastian Arsac explained to The Local. “After that it’s up to them what they do.”
The horrifying footage shows workers killing ducklings in a masher after failing to pass the grade test. Needless to say, it’s really difficult to watch.
Apparently, on the day the video was filmed approximately 6,000 ducklings were crushed alive.
If you can stomach it, you can watch the upsetting footage here.