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The Letter

Dear Mallard Team,

I am writing to urge you to cancel the foie gras Supper Series dinner scheduled for November 12 at Mallard.

Foie gras is made by force-feeding ducks, a process documented by Animal Outlook at a Minnesota foie gras farm. This process often includes:

  • Confinement: Ducks are confined in pens or isolation cages.
  • Repeated force-feeding: Multiple times per day, employees insert a pipe down their throats and pump their stomachs full of corn mash.
  • Diseased, swollen livers: This process lasts for up to a month, until the ducks’ livers swell to approximately 10 times their normal size.
  • Suffering and death: Ducks are often bloated, panting, and barely able to walk because the diseased liver is pressing against their lungs. Many do not survive.

Washington, D.C. has made its position clear. Earlier this month, more than 73% of D.C. voters supported Initiative 86 to ban the sale of foie gras in the District. Voters or legislatures in California, New York City, Denver, Portland, and Pittsburgh have taken similar action.

Mallard’s own announcement acknowledges that foie gras will likely no longer be available in D.C. restaurants next summer. I also noticed that the Supper Series Instagram post no longer describes the foie gras as humane or responsibly farmed, and I appreciate that change. The dinner itself, however, is still planned.

I urge you to:

  1. Cancel the foie gras Supper Series dinner scheduled for November 12.
  2. Commit to removing foie gras from Mallard’s menu ahead of the District’s ban.

Ducks experience pain, fear, and suffering. I hope Mallard will choose a menu that does not depend on it.

Thank you for your time and consideration.

Tell Mallard to Cancel November 12 Foie Gras Dinner

Ask D.C. restaurant to cancel 4 course “Foie Gras Supper Series”

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