Of course there is an ethical, natural way of making foie gras. It just takes a lot longer of natural feeding of high fat food so it would be more expensive to produce.
It is only France that insists on force feeding ducks and geese (it can't be called foie gras if it isn't), other countries do it the natural way but that does not mean that no foie gras from those countries is not from force fed birds.
I have no problem at all with eating young animals. To keep up with the demand for milk many more calves are born than are needed. It makes sense to eat them as veal - it is harsh, but veal is a by product of milk, cream and cheese.