Lafitte Whole Landes Duck Foie Gras Mi-Cuit Terrine

Mi-cuit literally means “half-cooked.” In foie gras, it describes gentle pasteurisation at a lower temperature than a traditional preserved foie gras. The terrine is ready to eat; this lighter cooking preserves its soft, yielding texture and requires refrigerated storage.

Cut a slice and let it soften on the tongue. The pleasure is in that slow release of richness: buttery texture, full savoury duck flavour, then the lift of pepper and spices. Salt gives the richness definition without crowding it.

Lafitte keeps the recipe spare—duck foie gras, salt, pepper and spices, without alcohol, additives or preservatives. As a foie gras entier, it is prepared from whole foie gras lobes, giving each slice the fine texture and character of the liver itself.

• Thin, crisp toast: Lightly toast TPK&B Classic Sourdough Baguette. Lay a slice of foie gras on top rather than spreading it, so its texture remains part of the pleasure.
• Fig or pear: A small spoonful of fig preserve or a few pear slices brings sweetness alongside the savoury richness. Keep the accompaniment modest.
• Sauternes or Champagne: Choose Sauternes for honeyed generosity, or a dry Champagne for acidity and a refreshing finish.

Accompaniments sold separately.

Pierre Lafitte established his house in Montaut, in the Chalosse area of the Landes, supplying game and foie gras to regional restaurateurs. That connection to the southwestern French table still defines the house. Here, traditionally whole-maize-fed duck, restrained seasoning and gentle cooking give the foie gras room to speak.

Keep refrigerated at +4°C and follow the printed date. Slice with a thin knife warmed in hot water and wiped dry. Follow the pack’s instructions after opening.