Whole Duck Foie Gras Mi-cuit du Gers

Whole semi-cooked duck foie gras

Ramajo's whole semi-cooked duck foie gras from the Gers region is simply cut to weight and seasoned with a homemade preparation: truffled Armagnac. This method of preparation at low temperature, often in a bain-marie, allows the foie gras to express its full range of flavors. Our semi-cooked foie gras from the South-West will reveal flavors similar to those of fresh foie gras: incredibly melt-in-the-mouth, creamy and incomparably smooth.

Enjoyed as a starter or appetizer on a few pieces of toasted bread with a pinch of fleur de sel, semi-cooked foie gras is a sure bet for a treat. The advantage of whole foie gras is that, as its name suggests, it comes from a single animal, while other types are made from several livers.

Wide range of whole semi-cooked foie gras

We offer a wide range of semi-cooked foie gras in different types of packaging to suit your desires and needs. You can buy our whole semi-cooked foie gras in trays or in jars of different weights to suit the number of guests you are entertaining.

Accompaniments for semi-cooked foie gras

What a joy it is to discover this splendid lobe of semi-cooked pink foie gras, which you can delicately slice with a hot knife and place on a piece of bread. A pinch of pepper, a dash of Guérande salt, a few pink peppercorns, and the gates of paradise will open up to you, the gourmet that you are. To maximize your enjoyment of foie gras, we recommend pairing it with bread or sweet accompaniments such as confit or chutney.

In addition to our semi-cooked foie gras, discover all the other specialties of Maison Ramajo: from foie gras terrine to block foie gras and raw foie gras... You will find it and taste it in all its forms and all its cooking styles. You will never tire of it!

When to enjoy semi-cooked foie gras?

This exceptional product is widely consumed during the holiday season, but why deprive yourself of its exquisite flavors the rest of the year? Even in summer, enjoying semi-cooked foie gras on toast accompanied by a salad is the perfect way to start a fresh and tasty meal. To accompany it and keep it fresh, you can choose a dry or sweet white wine from the Gers region or a red wine, depending on your preference. Foie gras goes well with many wines, such as Monbazillac (sweet white), Savennières (dry white) or Pomerol (red), but also with good local wines from your area!

For a colorful presentation, fruits and vegetables from the garden are welcome additions and pair perfectly with your semi-cooked foie gras.

Semi-cooked and cooked foie gras: what are the differences?

The main difference between semi-cooked and cooked foie gras is the cooking temperature. Cooked foie gras is cooked in a bain-marie at between 90°C and 110°C. Semi-cooked foie gras, on the other hand, is cooked at a temperature of between 70°C and 85°C. Cooking semi-cooked foie gras preserves more of the flavors than cooked foie gras. This is why many connoisseurs prefer this type of foie gras.

However, semi-cooked foie gras has a shorter shelf life than cooked foie gras. This may be a disadvantage for some, but for food lovers, eating foie gras doesn't have to wait until the use-by date!

How should it be presented?

There are various ways to present semi-cooked foie gras. First of all, it is important to ensure that the foie gras is served at the ideal temperature. You can present it in a simple and elegant way by placing a generous slice of foie gras in the center of a plate. Accompany the slice with some fresh fruit such as figs or raisins to add a sweet note that will go perfectly with the flavors of semi-cooked foie gras.

Why not play with textures by adding a slice of toasted bread? To enhance your guests' experience, add a pinch of salt and a pinch of freshly ground pepper to bring out the flavors of the foie gras. A little expert advice: savor each bite slowly to enjoy the rich and harmonious flavors of this exceptional dish. Now it's your turn! Bon appétit!

Why choose this type of foie gras?

Many people choose semi-cooked foie gras for a variety of reasons. Of course, the main reason is its freshness, thanks to a shorter cooking time. This cooking method preserves its authentic flavors. Semi-cooked foie gras is very popular because it fits perfectly into many recipes. Its melt-in-the-mouth texture offers a balance between raw and cooked foie gras.

However, this type of foie gras is more difficult to store and therefore has a shorter shelf life than cooked foie gras. This is not a major drawback for many people; you just need to buy it a few days before you plan to eat it and purchase the amount needed for the number of people at the table. After all, true food lovers don't wait long to enjoy it.