▁ter r ine ▁will ▁be ▁more ▁a est het ically ▁appe aling ▁because ▁it ▁displays ▁little ▁blood . ▁Gra de ▁B ▁is ▁accepted ▁for ▁higher ▁temperature ▁prepar ation , ▁because ▁the ▁higher ▁proportion ▁of ▁protein ▁gives ▁the ▁li ver ▁more ▁structure ▁after ▁being ▁se ared . ▁Gra de ▁C ▁li vers ▁are ▁generally ▁reserved ▁for ▁making ▁sau ces ▁as ▁well ▁as ▁other ▁prepar ations ▁where ▁a ▁higher ▁proportion ▁of ▁blood - filled ▁ve ins ▁will ▁not ▁imp air ▁the ▁appearance ▁of ▁the ▁d ish . ▁ ▁Production ▁methods ▁ ▁Species , ▁bre eds ▁and ▁sex ▁used ▁ ▁Ge ese ▁Trad itionally , ▁fo ie ▁gr as ▁was ▁produced ▁from ▁special ▁bre eds ▁of ▁ge ese . ▁However , ▁by ▁ 2 0 0 4 , ▁ge ese ▁account ed ▁for ▁less ▁than ▁ 1 0 % ▁of ▁the ▁total ▁global ▁fo ie ▁gr as ▁production ▁and ▁by ▁ 2 0 1 4 ▁only ▁ 5 % ▁of ▁total ▁French ▁production . ▁Go ose ▁bre eds ▁used ▁in ▁modern ▁fo ie ▁gr as ▁production ▁are ▁primarily ▁the ▁grey ▁Landes ▁go ose ▁( An ser ▁an ser ) ▁and ▁the ▁Toul ouse ▁go ose . ▁ ▁In ▁ 2 0 1 6 , ▁Hung ary ▁was ▁producing ▁ 8 0 % ▁of ▁the ▁world ' s ▁go ose ▁fo ie ▁gr as ; ▁however , ▁production ▁rates ▁are ▁likely ▁to ▁drop ▁in ▁ 2 0 1 7 ▁due ▁to ▁out break s ▁of ▁bird ▁flu . ▁ ▁D uck s ▁In ▁ 2 0 1