Foie gras mi-cuit: safe chilled slicing and service
Foie gras mi-cuit occupies a specific place between fresh liver preparations and sterilised foie gras conserve. The version here begins with a sealed 300 g whole duck foie gras that has already been pasteurised and packaged by an authorised refrigerated producer. That distinction matters: the household task is not to reproduce the producer’s thermal process, but to preserve the cold chain and handle the finished product cleanly.
The texture should be firm enough to cut into neat slices yet supple enough not to fracture. A short tempering period achieves that without turning the service into prolonged room-temperature holding. Heating the knife rather than the foie gras gives cleaner cuts, and wiping the blade between portions prevents one slice from dragging into the next.
This measured preparation deliberately excludes toast, preserves, wine jelly and extra seasoning. Those can be offered separately, but adding them would change both the allergen profile and the nutrition arithmetic. The calculation therefore follows the 300 g edible labelled weight only, divided into five 60 g servings.
