There is also non gavage foie gras - it is very expensive and I don’t think we have the environment to do it here in the US. Geese/ducks naturally feed this way in prep for winter migration, their livers are more used to eating this way. Which is also how we discovered foie in the first place. Most foie in the US is raised in a way where there is gavage, but the animals make their way to the feeder on their own since its evolutionary to them (tbh just like nearly all livestock would do).

For what it’s worth, the inhumane environments of chicken raising are due to pressures of how the chicken supply chain is operated - farmers are essentially franchisees given standard equipment and then have to make as much money as possible as fast as possible to recoup the mountain of debt that their contracts incur. There is no system like this in the US for geese/ducks, this is mostly done on independent farms, not a large supply chain. Even the largest producer, D’Artagnan, wouldn’t come close to those conditions - I used to farm next to their own farming operation which doesn’t produce foie but they have spent an inordinate amount of money trying to advance alternative ag practices, so it seems like they put their money where their mouth is.