By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras mi-cuit (half-cooked) is the technique that produces the silkiest texture of any foie gras format. Cooked at very low temperature for a short time, the proteins remain delicate and the fat structure is barely altered. The result tastes raw-luxurious without the food safety concerns of true raw foie.
Key Takeaways
- Cure with salt and port for 12 hours
- Cook in vacuum bag or wrapped in foil at 60C for 25 minutes
- Cool quickly, press lightly
- Serve at room temperature
- Most delicate of all foie gras preparations
The Ingredients
Makes 1 mi-cuit, serves 6
- 400g raw foie gras, deveined (whole foie gras)
- 6g fine sea salt
- 2g caster sugar
- 1g white pepper
- 30ml port
The Method
Step 1: Cure
Devein the foie gras. Sprinkle with salt, sugar, white pepper, and port. Mix gently. Refrigerate 12 hours.
Step 2: Wrap
Roll the cured foie gras tightly in cling film into a cylinder, twisting both ends. Wrap again in foil for stability.
Step 3: Cook Gently
Bring a deep pot of water to 65C. Lower the wrapped foie cylinder in. Maintain temperature at 60-65C for 25 minutes. Use a thermometer.
Step 4: Cool
Lift out. Place in iced water for 5 minutes to stop cooking. Refrigerate overnight.
Step 5: Slice and Serve
Unwrap carefully. Slice with a hot knife into 1.5cm rounds. Serve at room temperature with toasted brioche, fig jam, and sea salt flakes.
Tips
Temperature precision matters. 60-65C is the sweet spot. Above 70C and you've made cooked foie. Below 55C and food safety becomes a concern.
Wrap tightly. Air pockets create texture problems during cooking.
Cool quickly. The iced water bath stops the cooking and locks in the silky texture.
Hot knife for slicing. Cold knives tear the delicate texture.
Variations and Pairings
With Sauternes jelly: Serve with a small cube of Sauternes-port jelly alongside.
With truffle: Shave fresh black truffle on top before serving.
With caviar: Top each slice with a small spoon of Royal Oscietra.
Wine pairing: Aged Sauternes or Tokaji.
For more foie gras techniques, see our foie gras terrine and foie gras au torchon recipes.
Frequently Asked Questions
What does "mi-cuit" mean?
"Half-cooked" in French. Refers to the cooking technique where the foie is cooked at a much lower temperature than traditional methods.
Is mi-cuit safe to eat?
Yes when cooked to 60C internal temperature. The temperature is high enough to deal with bacteria but low enough to preserve the silky texture.
How long does it keep?
5-6 days in the fridge, sealed. The texture peaks at 24-48 hours after cooking.
Can I do this without precise temperature?
You need a thermometer. Cooking by guesswork produces inconsistent results that can be unsafe or texturally wrong.
Further Reading
A slice of mi-cuit foie gras is one of those luxuries that defines what home cooking can achieve at the upper end. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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