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Boston restaurants love this luxury ingredient. Protesters say it’s inhumane.

Foie gras
Foie grasPhoto Illustration by Luis G. Rendon/Globe Staff; Photos: Suzanne Kreiter/Globe Staff, Desiree Rios/New York Times

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Ryan Cotter, chef de cuisine at Deuxave restaurant, plates foie gras.
Ryan Cotter, chef de cuisine at Deuxave restaurant, plates foie gras.Suzanne Kreiter/Globe Staff


Workers process duck carcasses at Hudson Valley Farms in New York, which provides foie gras to some high-end Boston restaurants.
Workers process duck carcasses at Hudson Valley Farms in New York, which provides foie gras to some high-end Boston restaurants. Desiree Rios/The New York Times


Marcus Henley, vice president of Hudson Valley Farms, with ducks on the farm in Ferndale, NY.
Marcus Henley, vice president of Hudson Valley Farms, with ducks on the farm in Ferndale, NY.Desiree Rios/The New York Times


Foie gras, seen here at Deuxave restaurant in Boston, is made from the fattened liver of a goose or duck.
Foie gras, seen here at Deuxave restaurant in Boston, is made from the fattened liver of a goose or duck.Suzanne Kreiter/Globe Staff


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