Imagine the sickening, painful fullness you feel after eating at a buffet, and the struggle to breathe or move. Now multiply that feeling by 100, and that's pretty much what it's like to be a duck or geese brutally force-fed to make foie gras. 

Foie gras is a French delicacy made of fattened duck or goose liver. And in typical industrialized food production settings, these poor ducks and geese are crammed into tiny cages (with no room to move) while pipes are shoved down their throats multiples times a day. These pipes filled with grain and fat administer up to four or more pounds per day in order for the livers to swell up, leaving the birds panting in pain and in constant fear of what's next. Aside from being in cramped cages, the liver swelling immobilizes the ducks and geese--social animals who normally like to forage and swim.