France Questions the Foie Gras Tradition

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Claude Saint Blancard force feeds a duck.

Claude Saint Blancard demonstrates how a duck is force fed in order to produce foie gras. Eleanor Beardsley, NPR hide caption

toggle caption Eleanor Beardsley, NPR

While America feasted on turkey and cranberries over the holidays, no French table was without the traditional dish of foie gras. Literally translated, foie gras means "fat liver" and is the fattened liver of ducks and geese that have been overfed. While the creamy, pâté-like product is a billion-dollar industry in France, some are beginning to question the ethics behind its production. Eleanor Beardsley reports.

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