Fans circulate the air in the large hangar where the ducks, held in pens, are force-fed meals by workers a few times daily at Hudson Valley Foie Gras in Ferndale, New York on October 11, 2008. Migratory birds, including ducks, are capable of storing large amounts of fat in their liver. Forced overeating replicates the effect, producing the enlarged, fatty livers used for Foie Gras.
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