Foie gras
In 2012, France produced around 19,000 tonnes of foie gras representing 75% of the world's production in that year. This required the force-feeding of around 38 million ducks and geese. World production in 2015 is estimated as 27,000 tonnes.
Foie gras
Fattened liver can be produced by alternative methods without gavage, and this is often referred to either as "fatty goose liver" or as foie gras (outside France), though it does not conform to the French legal definition. This method involves timing the slaughter to coincide with the winter migration, when livers are naturally fattened.
The winner of the Coup de Coeur award at the Salon International d'Alimentation, SIAL 2006, Patería de Sousa produces fattened livers without force-feeding. This has only recently been produced commercially, and is a very small fraction of the market.