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The starter, French classic

Foie gras mi-cuit wrapped in cheesecloth

Foie gras mi-cuit wrapped in cheesecloth is a classic French starter for 6, gently poached then rolled in cloth for a dense, fine texture. It takes 50 minutes of active work spread over the day before, rates as medium difficulty, and costs about €7.50 per person. Success hinges on precise salt measuring and keeping the poaching water under 85 degrees Celsius.

A homemade foie gras poached in cheesecloth, sliced tableside with a fig chutney and warm gingerbread, all the elegance without the stress.

Foie gras mi-cuit wrapped in cheesecloth
For
6 people
Work
50 min
Total time
25 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€7.50
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Foie gras mi-cuit has a texture you won't find in stores, silky without being greasy, firm enough to slice cleanly, with a flavor that relies only on salt, pepper and a touch of port. Rolled tight in cloth, it holds its shape on the plate, nothing like the soft terrines that collapse under a spoon.

This is the starter for special occasions, a holiday dinner, a family celebration, or a dinner party where you want to impress without pulling off a restaurant recipe. It pairs with a menu that takes its time, poultry or game for the main, a light dessert, and it's entirely made ahead so you can enjoy the aperitif with your guests instead of cooking.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 26 h 05
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step

The day before, devein, season, roll and poach the foie gras, then let it chill for at least 24 hours in the fridge, still in its cloth. Just before guests arrive, take it out of the fridge and warm the gingerbread. At serving time, slice with a warm knife and plate with the chutney, gingerbread and fleur de sel.

The ingredients

6 people

Butcher

  • Raw duck foie gras 600 g

Pantry

  • Fig chutney 150 g
  • White portoften in the pantry 3 cl
  • Fine saltoften in the pantry 1.5 tsp
  • White pepperoften in the pantry 1 pinch
  • Sugaroften in the pantry 1 pinch
  • Fleur de seloften in the pantry 1 pinch

Bakery

  • Gingerbread 6 slices

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Take the foie gras out 1 hour ahead, separate the two lobes, and remove the veins with the tip of a small knife. 45 min

    A slightly warm foie gras deveins cleanly, too cold it tears and too warm it melts.

  2. Season with the salt, pepper, sugar and port, then let rest in the fridge. 1 h

    The salt ratio is 12 g per kilo, weigh it on a scale, it's the one measurement that really matters.

  3. Reshape the foie gras into a log, roll it tightly in a clean cheesecloth and tie off both ends.

    Roll it very tight, this pushes out the air and gives you a dense slice.

  4. Drop it into water at 80 degrees Celsius, off the heat, and let it poach without ever letting the water boil. 20 min

    A thermometer is worth it here, above 85 degrees the foie gras renders out all its fat.

  5. Plunge the log straight into ice water, then refrigerate it, still in its cloth, for at least 24 hours. 24 h

    Keep it tightly wrapped in the cloth while it chills, this is what sets the texture.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the foie gras out 20 minutes before serving, unwrap it, and warm the gingerbread in the oven or toaster. 20 min

    Warm gingerbread makes an amazing contrast against the cool foie gras.

When it's time to serveThe final touches, right in front of your guests.

  1. Slice the foie gras with a warm knife, plate with a spoonful of chutney, a slice of gingerbread and a pinch of fleur de sel.

    Run the blade under hot water between each slice for a perfectly clean cut.

Our tips to get it right

  • Always weigh the salt down to the gram rather than eyeballing it, 12 g per kilo of foie gras is the only measurement that guarantees the right balance, too much masks the flavor and too little leaves it flat.
  • Choose a firm foie gras with an even color, a lobe that's too soft or marked with blood will render more fat during poaching and give a less clean texture once sliced.
  • Keep a kitchen thermometer within reach for poaching, it's the one step that makes the difference between a silky foie gras and one that's lost its fat to the water.

The variations

  • Swap the white port for sauternes or cognac, the result shifts slightly in sweetness but the technique stays the same.
  • For a simpler version, serve the foie gras with just coarse salt and toasted bread, skipping the chutney and gingerbread, it still works beautifully with less prep.
  • Swap the fig chutney for onion marmalade or stewed apples if you're hosting in winter, both pair just as well with foie gras.

What to serve it with

  • A glass of sauternes or gewurztraminer
  • A mixed greens salad with walnut oil
  • Toasted brioche alongside the gingerbread

Storage

The foie gras keeps 3 to 4 days in the fridge, well wrapped in its cloth or plastic wrap. It doesn't freeze well, the texture breaks down on thawing. Take it out only 20 minutes before serving, never reheated.

Questions about this recipe

Why does my foie gras lose all its fat while poaching?

It's almost always water that's too hot, above 85 degrees the foie gras melts instead of just cooking through. Use a thermometer and take the pot off the heat before dropping the log in.

Can I use plastic wrap instead of cheesecloth?

Yes, and it's even easier for beginners, but cheesecloth gives a more even shape and absorbs some excess fat. Plastic wrap needs to be heat resistant and rolled very tight.

How do I know when the foie gras is cooked enough?

The core temperature should reach around 45 degrees Celsius, which takes the 20 minutes stated in 80 degree water. The center stays pink and silky, that's normal for a mi-cuit.

How do I slice foie gras without crushing it?

Use a thin knife run under hot water and wiped between each slice, the blade glides through instead of dragging the flesh. Cut slices about a centimeter thick so they hold their shape on the plate.

Can a foie gras mi-cuit wrapped in cheesecloth be made ahead?

Yes, it's even recommended. The recipe needs 50 min of work in total, split up like this, the day before, 5 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a foie gras mi-cuit wrapped in cheesecloth?

Allow 25 h in total, including resting and cooking time, of which 50 min is actual work. The recipe is rated "medium".

How many calories are in a foie gras mi-cuit wrapped in cheesecloth?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a foie gras mi-cuit wrapped in cheesecloth cost?

About €7.50 per person, that's €45.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Cod with beurre blanc The main dish

French classic

Cod with beurre blanc

  • 30 min of work
  • Prepared the same day
  • Medium, €8.40 per person

540 kcalcalculated by Kiloach

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