Grade C Foie Gras
20 vacuum sealed pieces (approximately 20 lbs.)
Foie gras is grouped into three quality grades: A, B & C. Grade C foie is the most affordable, but is the lowest quality and typically only suitable for mousses, sauces, pate, emulsions & terrines. It is not recommended for slicing & searing.
Keep foie gras frozen until you’re ready to use it, then thaw and use within two days.
RECIPES & TIPS
C grade foie gras isn't suitable for slicing and searing (it will dissolve in the pan). It's typically used in charcuterie (pates, mousses, terrines), sauces, or emulsions.
Before cooking, remove any visible veins (more common in grades B & C).
In the French tradition, foie gras is typically soaked in lightly salted water or milk for up to two hours before rinsing & cooking.
Foie gras terrines are cooked at low temperatures to preserve the fat – typically from 110°F to 160°F – then chilled before slicing.
Pair foie gras with flavors like truffles (fresh truffles or white truffle oil), cloves, nutmeg, allspice or fruit (especially apples, figs, or grapes).