Foie gras (fatty liver disease) is produced by grossly enlarging the livers of male ducks and geese through the inhumane practice of force-feeding. 

Quebec is the primary producer of foie gras in Canada. Although goose is traditional for producing foie gras, most Quebec farmers use male Mulard ducks.

For foie gras production, 3-month-old ducks (who have only recently learned to quack), are immobilized in individual cages or small group pens. Then for two weeks, long metal pipes are forced down their throats and more than 1.75 kg of food a day, is pumped into their stomachs. Their livers swell up to 10 times their normal size. This not only causes extreme pain and suffering, but some die as a result. At only three months old, the ducks are sent to slaughter.

Montreal and Ottawa are the highest consumers of foie gras, followed by Toronto and Vancouver. Foie gras is served in numerous high-end restaurants and sold through some grocery chains, gourmet stores and online distributors.

Foie gras production is banned in the Czech Republic, Denmark, Netherlands, Finland, Germany, Italy, Luxembourg, most Austrian provinces, Sweden, Switzerland, Norway, Poland, Turkey, the UK, Ireland, Israel, Argentina, India, Australia (allows imports), Flanders, Brussels, California and New York City.