(Foie gras article from around 3:15 if you're in hurry, but the rest of the programme is also about all sorts of Hudson Valley foods.)
The main difference between US foie gras production and French seems to be that the ducks are reared in indoor sheds in the US, rather than having the option of open fields like they do in France. In contrast, the open pens used in US industrial operations are more similar to the artisan ones in France than the industrial cages. But the ethos on cruelty is basically identical.
Thanks Helen! X
I'll explain the all-natural non-force-feeding method next time...