What is the difference between mi-cuit and sterilised foie gras?
Mi-cuit means “half-cooked”. It is a process similar to pasteurisation in which the liver is heated and then chilled. As with dairy products, this means that the liver retains slightly more of its complexities and subtleties of flavour than if it were sterilised. It also means, of course, that the product cannot be stored for as long (up to 6 months) and that it must be kept refrigerated. Our whole foies gras mi-cuits are sold in glass jars rather than tins.
