It’s a cold night in December and John Poiarkoff, the executive chef at The Pines in Gowanus, Brooklyn, takes me outside to their large walk-in refrigerator. Inside are cases of wine and five ducks hanging from their feet. I see their black eyes, their beaks, tiny holes below their heads. Underneath is a tray to catch drips of blood. Rusty pink and bumpy with raised dots, the ducks will age for two weeks before hitting the menu. Poiarkoff gets his ducks from John Fazio in the Hudson Valley. His ducks are not shot in flight and retrieved by a cute dog, but rather walk into a machine that loops their legs, flips them around, and shoots a bolt up into their neck and out through the back of their brain. I pull my eyes away from the birds and glance further into the walk-in.