# Foie Gras Mi Cuit

This video teaches you how to make an authentic Foie Gras Mi Cuit with infiltrated fat for a unique texture and flavor.

- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- duck liver (foie gras)
- truffles
- 1 good amount salt
- tree truffle
- homemade pacharán

## Instructions

1. Bleed out the foie gras by putting it in water with salt for at least 1 hour.
2. After an hour, take out the main oatmeal and remove it.
3. Split the foie gras into very small pieces or disks.
4. Transfer everything to a container.
5. Add homemade pacharán, a good amount of salt, and tree truffle to the mixture.
6. Stir slowly to integrate the ingredients, making sure the fat does not separate, until the protein mixes with the fat.
7. Emulsify the mixture with the residual heat.
8. Line a mold or container.
9. Put the mixture inside the lined container.
10. Cover with film and compact with a stone liver.
11. Refrigerate for a minimum of 12 hours.

## Equipment

- container
- hose
- film

## Tips

- Do not let the fat loose without stopping stirring.
- Keep stirring at a temperature just to mix the protein with the fat.
- Emulsify with residual heat.

## Source

- Original video: https://vm.tiktok.com/ZNRFQX3YR/
- Recipe page: https://www.cliprecipe.com/recipe/daf9ff6f-90b0-4c86-b36d-45549ffb3632
- Extracted: 2025-12-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt