Also Foie gras, Terrine de foie gras, Foie gras au torchon
The fattened liver of a duck or goose, seasoned and cooked just gently enough to set, then chilled and sliced with toast.
What makes it foie gras mi-cuit
A whole fattened liver, veins removed.
Salt, pepper and often a splash of Armagnac or sweet wine.
Cooked gently, pressed and chilled before slicing.
Where it comes from
Fattening birds by feeding them heavily goes back to ancient Egypt. The south-west produces most of France's foie gras, now mostly from ducks, and it's the centre of Christmas and New Year tables across the country.
Mi-cuit, half-cooked, means it's taken only to a low heat, so it stays silky and keeps for a few weeks in the fridge rather than years in a tin. The force-feeding makes it contested, and some countries and cities ban making or selling it.