Semi-cooked foie gras is foie gras partially cooked at low temperature, preserving its melt-in-the-mouth texture and fresher, more delicate taste than fully-cooked foie gras.
Why choose mi-cuit foie gras Maison Dubernet ?
Choosing a semi-cooked or whole duck foie gras?
Semi-preserved foie gras undergoes a gentle preparation process, with low-temperature cooking (pasteurization between 70° and 85°). This undercooking allows the foie gras to retain its fat content and therefore its smoothness. Ready to eat, foie gras is generally sold in jars or tubs (logs), and can be stored in a cool place for up to 6 months. It has a shorter shelf life than whole foie gras.
Canned whole foie gras is cooked at high temperature (sterilization at over 100°). Therefore, it can be stored at room temperature for several years. It can mature pleasantly over time and has a more distinctive taste. It is the ideal foie gras to give as a gift, because it is easy to transport.
Artisanal duck foie gras
Maison Dubernet has been a foie gras specialist since 1864. The expertise of our artisans from the South-West allows us to sort and select the livers best suited to each type of preparation and cooking. More than 12 spices and herbs are used to season our foie gras, which gives the products Maison Dubernet a unique character. The three main notes are provided by mace (nutmeg husk), cardamom and cumin. Other spices used are anise, cloves, ginger, chili pepper, pepper, bay leaf and coriander.
Maison Dubernet offers you semi-cooked duck and goose foie gras in a variety of forms to suit all your preparations: in foie gras jars, sliced foie gras, in foie gras logs, truffle-flavored, pre-cut, rolled in lomo or stuffed with figs.
A local production
Integrated into the local fabric, the Maison Dubernet collaborates with the best farms in the heart of the South-West with ducks from a small group of breeders. A resolutely local anchoring that promotes the gastronomy and know-how of the region! These French specialties highlight the quality of local products.
How to choose your duck foie gras?
What is the difference between duck foie gras and goose foie gras?
There are two types of foie gras, from duck or goose, with different characteristics and typicities. It is mainly a matter of taste:
Duck foie gras is the most popular among consumers. It represents 95% of French production. Duck foie gras has a powerful and rustic aromatic character. It is a little less expensive than goose foie gras.
Goose foie gras is a product known to be more refined than duck foie gras. With a firmer and pinker texture than its counterpart, its flavors are also softer and more subtle. In this sense, it lends itself more to more sophisticated pairings.
Foie gras in a log, jar or pre-sliced?
Duck foie gras in a log is perfect for large festive gatherings. The log format makes it easy to cut slices and serve a nice, even portion to each guest.
Foie gras in a jar is perfect for aperitifs and dinners. This format allows you to make toasts for your guests, while preserving the product in optimal conditions. In a jar, foie gras keeps longer and retains its full flavor, making it practical for unexpected occasions. What's more, you can dose the product as you wish, whether for a small aperitif or a more elaborate dish.
The duos of semi-cooked foie gras are pre-sliced, allowing them to be beautifully presented on the plate and simplifying serving. Each slice is uniformly sliced, guaranteeing rapid preparation while providing an aesthetically pleasing finish.
Find out even more tips for choosing your foie gras in our article How to choose your foie gras?
Methods of preparing duck foie gras
How to serve duck foie gras?
Semi-cooked duck foie gras should be kept in a cool place between 0°C and 4°C, and removed from the refrigerator 15 to 20 minutes before eating. Cut into 1 cm-thick slices using a toothless knife dipped in hot water or a foie gras lyre. Serve with the toasted bread of your choice and fresh fruit or chutney.
How to enjoy duck foie gras?
With its typical taste, creamy texture and perfect seasoning from Maison Dubernet, mi-cuit foie gras is a must for your Christmas and New Year's tables. It can also be enjoyed all year round for dinners with friends, birthdays or family meals. On farmhouse bread with fig or onion chutney and fleur de sel, semi-cooked foie gras can be enjoyed as an aperitif. There are many recipes for duck foie gras:
- Tournedos Rossini recipe: Beef fillet topped with a slice of semi-cooked foie gras.
- Salade gourmande: Mixed salad with smoked duck breast, semi-cooked foie gras and figs.
- Foie gras mi-cuit en terrine: Served with gingerbread and onion compote.
- Gourmet burger: Brioche bun, steak, semi-cooked foie gras and onion confit.
Find our recipes on the blog: South-West picnic , duck foie gras log with gingerbread, pistachios & almonds , homemade foie gras terrine .
The best pairings for wine and mi-cuit foie gras
The best pairings for mi-cuit foie gras include sweet wines such as Sauternes or Monbazillac, which bring sweetness and fruity notes. For added freshness, a sweet Jurançon or a Côteaux du Layon offer a nice balance. Lovers of dry white wines can opt for a Chardonnay from Burgundy or a Riesling from Alsace, which add a refreshingly acidic touch.
Have foie gras delivered to your home
We ensure that the cold chain is respected throughout your delivery. All orders containing semi-cooked foie gras are carefully packaged and shipped from France by the ChronoFresh refrigerated delivery service in France and Europe (Luxembourg, Belgium and Spain only). All that's left to do is add your favorite foie gras to the shopping basket for delivery to your home. Our customer service team will be happy to answer any questions you may have.
