Hudson Valley Foie Gras raises ducks from the time they hatch until the time they're slaughtered. All the ducks used to produce foie gras at Hudson Valley are Moulard male; a hybrid of male Muscovy and female Pekin ducks.
Down on the foie gras farm —
Hudson Valley Foie Gras raises ducks from the time they hatch until the time they're slaughtered. All the ducks used to produce foie gras at Hudson Valley are Moulard male; a hybrid of male Muscovy and female Pekin ducks.
Sarah LeTrent/CNN
Here, 7-week-old ducks still live in free-feeding barns. When the ducks are 3 months old, they're moved to the force-feeding barn.
Down on the foie gras farm —
Here, 7-week-old ducks still live in free-feeding barns. When the ducks are 3 months old, they're moved to the force-feeding barn.
Sarah LeTrent/CNN
The force-feeding procedure, known as "gavage," involves holding the duck by the neck and introducing pelletized food through a feeding tube. The ducks are fed 10 to 12 ounces of food every 8 hours for up to 21 days.
Down on the foie gras farm —
The force-feeding procedure, known as "gavage," involves holding the duck by the neck and introducing pelletized food through a feeding tube. The ducks are fed 10 to 12 ounces of food every 8 hours for up to 21 days.
Sarah LeTrent/CNN
After the ducks are slaughtered, their prized fatty liver is removed and distributed nationwide.
Down on the foie gras farm —
After the ducks are slaughtered, their prized fatty liver is removed and distributed nationwide.
Sarah LeTrent/CNN