If you like balut, here you can buy 'em in bulk ($1.50, or three for $4); these were commercially produced at a Pennsylvania farm. If you don't care for fertilized unhatched cooked duck eggs, likely you also won't care for the photo that follows.
Once you're cracked through the thick shell, peeled away the membrane, and poured off (or sipped off) the liquid, what remains is a yolk that tastes like yolk and an unhatchling of irregular texture, in the vicinity of firm and chewy. If you didn't know, you probably wouldn't peg the flavor as duck.
West Side Market
512 West Side Ave. (Union St.-Clendenny Ave.), Jersey City