Mi-cuit foie gras is pasteurized, meaning it is cooked at the core to a temperature between 70 and 85°C. This is lower than whole foie gras in cans or jars, which are cooked above 100°C and therefore sterilized.
During pregnancy, it is possible to eat mi-cuit or whole foie gras, as both preparations are cooked, whether duck or goose liver. If you are not immune to toxoplasmosis, you can also eat foie gras, provided it is properly mi-cuit or whole.
The main differences between mi-cuit and whole foie gras are taste and shelf life.
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Mi-cuit foie gras retains all its freshness, aromas, and softness. It can be stored in a fridge between 0°C and 4°C for up to 21 days before opening.
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Whole vacuum-packed foie gras can also be refrigerated, but lasts longer—up to 6 months.
Once opened, it is recommended to consume your foie gras within 3 days.
Can you freeze pasteurized foie gras?
Yes, you can freeze foie gras for several months, although the texture may slightly change. Slice it beforehand, wrap each piece in plastic wrap (2–3 layers for protection), then place it in aluminum foil. It is recommended to take the foie gras out of the freezer 24 hours before consumption and store it in the fridge.
