Name: Semi-cooked foie gras medallions
Prep time: 30 min
Cook time: 5 min
Yield: 7 people
Cuisine: Southwest France
Ingredients: 1 whole foie gras (about 600 g); dried fig; salt; celery salt; 250 cup ofmilk; pepper; plastic wrap; string

appetizers cooking in a double boiler prepared in advance

Updated on 23 November 2025 by

ratatouille

7 reviews 4.31 : Very good

Cuisine

Southwest France

Level

Easy

Preparation

30 minutes

Cooking

5 minutes

Wait

2 days

Here is the recipe for semi-cured foie gras medallions, which I made for the first time during a "cook-meeting"-style cooking class.

The preparation method we were taught that evening is frequently used by culinary professionals.

Since the foie gras is cooked in a sausage-like shape, this makes it—unlike foie gras in a terrine—very easy to slice into rounds or “medallions,” offering a variety of options for arranging the plate decoratively.

As you’ll see, the recipe is actually very simple to make, provided your foie gras has already been deboned.

You’ll need to prepare this homemade foie gras several days before serving it, as it needs to rest for at least 2–3 days to become firm and flavorful.

Enjoy!

For

people

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Accessories
plastic wrap
string

1
Soak the liver in water and milk for 1 hour.
The Chef's Tip
Cover the liver with paper towels so it doesn't come into contact with the air. This will prevent it from oxidizing.
2
Separate the two lobes and, on a cutting board, remove the nerves from each lobe one by one using a small paring knife, applying pressure with the back of the blade (to avoid cutting the nerves). Note: There are two layers of nerves on each lobe.
You can refer to the recipe for semi-cooked foie gras in a terrine for more details on how to remove the nerves from the foie gras.
3
Put the lobes in the fridge for half an hour to firm them up again.
4
Meanwhile, chop the fig into small pieces about 1/2 cm in diameter.
Unroll 40 cm of plastic wrap and place some of the liver in the center. Gently
shape it into an even rectangle.
5
Add the chopped fig, season with salt and pepper, then fold the top of the plastic wrap toward you to form a roll with the liver.
Press out the air, and while pinching the ends, roll the log toward you until it reaches a diameter of 3 cm.
If the plastic wrap breaks, remove the liver and start over; otherwise, it will absorb water during cooking!
6
Wrap the roll in a second layer of plastic wrap and roll it up again.
Tie both ends of the roll with string.
7
Submerge the liver rolls in water heated to 80°C (small bubbles at the bottom of the pot) for 4–5 minutes.
The Chef's Tip
Have a bowl of cold water and ice cubes ready to cool the livers and stop the cooking process. Turn them over to ensure the fat layer is evenly distributed.
8
Enjoy your foie mi-cuit 2–3 days later to give it time to “mature.”
You can also freeze it (in the freezer) and keep it for up to 3 months.