Chilean sea bass
Out of context: Reply #6
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- TheFatBaron0
Foie gras is basically fattened duck liver. The ducks stuff themselves, and the liver gets super fatty. Sometimes this happens in the wild. But, since 'sometimes' is bad for farming, ducks are fed via gavage (basically, a funnel/feeding tube).
This isn't necessarily bad, though. Vets use it to feed birds who aren't eating. Their esophagus isn't as delicate as ours. There's no choking risk due to how their windpipes are arranged. They don't have a gag reflex.
Does that stop irresponsible/abusive farmers? No. But those abuses would happen anyway, whether or not that duck would be raised for foie gras. If you care about the welfare of the animal you're eating, do some research about the source... don't worry if it's more ethical to eat a leg or a liver.