Mi-cuit Foie Gras

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Mi-cuit is probably pretty weird word for us to hear as it is of French origin, however, its meaning is quite simple – indicates a half-prepared dish. Talking about a symbol of gastronomic chic, that foie gras is, we should admit that it has a large number of various forms, different classifications connected with preparation the product for storage, and cooking methods as well. In order to simplify your understanding, we present to your attention three main groups of the delicacy, which are divided using the factor of its readiness degree.

In this section you have an opportunity to take a closer look at foie gras mi-cuit, which is a kind of interim option placed between “cru” variant (a raw liver intended to be fried) and “cuit” one (fully-cooked liver packed in jars or tins, preparation of which involves prolonged heating). Foie “micuit” is a whole liver put in a jar to be covered with boiling duck or goose fat. As soon as their “contact” achieved and the fat cools down, you should put a lid and refrigerate the delicacy (in order to store it, and for the reason that it is usually served chilled). This precious product is stored for a few weeks, so it is better not to waste time, and entertain the guests with foie gras whole foods of this readiness degree as soon as possible. Nevertheless, this common variant of the half-cooked dish differs from one you may see on restaurant menus. The restaurant product usually indicates a fresh liver, which has not been preserved in any way before, but will be prepared for your meal.

To conclude abovementioned information, mi-cuit refers to foie gras being cooked rather than raw, but not to the degree of a fully-cooked dish. For you to buy foie gras whole foods, including foie gras terrine and parfait, our online store guarantees you the best.

Terrine means pate with a fairly rough texture, baked in an oven. The dish is from Touraine (Loire Valley region); its name comes from the eponymous name of a deep bowl with a lid and handles, in which meat and fish was cooked and stored, and later pate was made. A form for this dish is often lined with bacon slices, filled with minced meat; then this food composition should be baked and after that served chilled. Pickled gherkins and onion confiture serve as a complement to the dish.

Foie gras terrine recipe is quite well-known, though pate en terrine exists in the forms with absolutely different components: terrine de lievre (hare one served with marjoram, nutmeg, and tiny bits of lemon, or in onion confiture with juniper berries; paired with a bottle of red wine); terrine de jambon (ham hock one with bechamel sauce); terrine de saumon (salmon one with asparagus, top of which is covered with a delicious transparent jelly); lobster one is also pretty famous (served with white chicken meat and tarragon sauce); pheasant one is quite unusual way for preparation (combines perfectly with celery and fresh cowberries). However, duck liver terrine is considered to be the most refined choice, though foie terrine can go with chicken liver and pork, that is another more usual option.

Being a great mixture of goose or duck liver with beef or pork one, foie gras parfait contains no less than three-quarters of true foie gras. As a rule, the French choose morning or evening meals to present it, and, being a chilled appetizer, the product is paired with hot, slightly sour drinks. Because of this combination, parfait acquires its original taste. A warm baguette will only perfect the dish.

All those deli products – parfait, terrine of foie gras, or duck liver mousse – are supposed to be used at any given time, and does not matter whether it is sumptuous banquet, romantic evening, or simply family dinner. The process of eating any amazing dish among abovementioned will definitely pervade a sense of pleasure to all of you!

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