I think one would be far more likely to be shocked by a visit to major facility raising chickens for a major supermarket brand, than by a visit to a farm dedicated to raising foie gras. Mr. Ginor, whose operation produces duck foie gras, presents the process of force feeding as neither painful nor distressing to the ducks. These birds don't like people and usually avoid humans, or worse yet, act aggressively toward them. In his excellent article on Foie Gras from duck and goose in Southwest France, in the Fall 1998 issue of the Art of Eating Edward Behr, concurs, noting that the birds grow accustomed to the feeder during the fattening and neither shy away much nor resist. The feeding tube stays in the bird's neck for about ten seconds.
Ducks naturally swallow grit and stones.
The esophagus of a duck is lined with fibrous protein cells that resemble bristles and does not bear comparison to that of a human. Behr's article, by the way, cites a section of the forthcoming Foie Gras . . . A Passion as source for some interesting history about the production of foie gras. The triumph of ignorance, and censorship by intimidation are offensive. In following up the press release I also noticed a series of upcoming online culinary seminars for professional chefs and gourmet cooks.