$125.00GST-free
Size
500gA whole lobe of French duck foie gras, prepared mi-cuit — "half cooked". It is gently cooked at low temperature and no further, which is the method that keeps the texture silky and the flavour intact. Fully cooked foie gras in a tin is a different and lesser thing; mi-cuit is what you find on a French restaurant's terrine plate.
The lobe is hand seasoned and comes in a vacuum tray that turns out cleanly, so it slices into neat rounds without tearing. Rich, buttery and faintly sweet, with the long finish that makes foie gras what it is.
Why Choose Mi-Cuit?
How To Serve It:
What To Drink With It:
A sweet wine is the traditional pairing and it is traditional for a reason — Sauternes, a late-harvest Riesling or a Tokaji. The sweetness and acidity cut through the fat.
Serving Note:
Serve cold but not fridge-cold. Ten minutes out of the refrigerator lets the flavour open up. Do not leave it at room temperature for long — it softens quickly.
Storage:
Keep refrigerated. Once opened, wrap the cut face tightly and consume within a few days.
A restaurant course, prepared in France, that needs nothing from you but a knife. Order now.
整块法国鸭肝，以「mi-cuit（半熟）」工艺制作——低温慢煮至刚好，不再多一分。正是这个做法，让口感保持丝滑、风味不被煮散。罐头式的全熟鸭肝是另一回事，也逊色得多；mi-cuit 才是法国餐厅冻派盘上的那一种。
整颗鸭肝手工调味，500g真空托盘包装，易于脱模，切片时不会碎裂，能切出漂亮的圆片。醇厚如奶油，带一点回甘，尾韵悠长——鸭肝之所以是鸭肝，靠的就是这个。
为什么选择半熟工艺？
怎么享用：
配什么酒：
传统上配甜酒，而且传统是有道理的——苏玳（Sauternes）、晚收雷司令或托卡伊。甜度与酸度正好化开油脂。
享用提醒：
要冷，但不要冰到透心。从冰箱拿出来放十分钟，香气才会打开。也别在室温放太久，它软得很快。
保存方式：
请冷藏保存。开封后请将切面紧密包好，并于数日内食用完毕。
一道法国制作的餐厅级前菜，而它对您的全部要求，只是一把刀。立即订购。