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Glossary entry

español term or phrase:

TRONCOS DE FOIE DE PATO MI-CUIT

inglés translation:

medallions of (duck) foie gras mi-cuit

Added to glossary by Almudena Grau
Jan 28, 2009 23:35
15 yrs ago
3 viewers *
español term

TRONCOS DE FOIE DE PATO MI-CUIT

español al inglés Otros Cocina / Gastronomía restaurant menu
This is an appetizer dish of a restaurant menu (Spanish to UK English translation).

Suggestions? Thanks!
Proposed translations (inglés)
4 +2 medallions of (duck) foie gras mi-cuit
4 +3 "Duck foie gras logs, medium rare/medium"
3 +1 sticks of duck foie gras mi-cuit
4 duck foie gras, sliced and lightly roasted
4 Strips of mi-cuit duck liver
3 slices of duck liver medium rare/semi-cured

Discussion

Cecilia Gowar Jan 29, 2009:
¡Hola Almudena! No he tenido acceso a mi correo y recién veo esta pregunta... te sugiero que averigues exactamente qué quieren decir con "troncos" de fois gras.... ¿no querrán decir "terrine"?.... sería más lógico como "appetizer" que un trozo de fois gras entero....

Proposed translations

+2
10 minutos
Selected

medallions of (duck) foie gras mi-cuit

An option. "Slices" works if not, though not quite so good, IMO. Shape will be a factor, however...

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Note added at 11 mins (2009-01-28 23:47:19 GMT)
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Think this reference might help you:
Micuit [mee-KWEE]: In French, “half-cooked”. This describes a foie gras product ... Medallion: A slice of foie gras. Magret: the breast of a foie gras duck. ...
www.gourmetfoodstore.com/foiegras/glossary-foie-gras.asp - 44k - Cached - Similar pages

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Note added at 15 mins (2009-01-28 23:50:45 GMT)
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Slices of foie usually roundish, and the above glossary explains the vocab... Think medallions would be my choice rather than slices... The "tronco", is served in medallions, never whole, as far as I know.

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Note added at 16 mins (2009-01-28 23:52:30 GMT)
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Check out preparation of foie from the same website:
http://www.gourmetfoodstore.com/foiegras/preparing-foie-gras...

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Note added at 30 mins (2009-01-29 00:05:55 GMT)
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By the way, there is also the "Bloc"...See the aforementioned glossary... perhaps it could be this? Foie compressed into blocks? Another possibility perhaps...

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Note added at 31 mins (2009-01-29 00:06:52 GMT)
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Definitely BLOC if in a whole section it seems....

Foie Gras bloc: French Food Online from The Market Quarter in ...
Buy French Food, bloc Foie Gras, from London's Borough Market, Fast UK Delivery, Secure Payment.
www.marketquarter.com/collections/foie-gras/bloc - 21k - Cached - Similar pages

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Note added at 34 mins (2009-01-29 00:09:53 GMT)
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Hmmmm....Still served in medallions, it just seems to be a block made with an emulsion of foie at least 90% content....
I'd stick with medallions....
Sorry...Thinking aloud a little, as it's an interesting one :D
Peer comment(s):
agree Wil Hardman (X) : 'foie gras mi-cuit' is a specifc way of preparing this ingredient. It is semi-cooked and then served chilled- also it is important to mention 'duck'. 'Troncos' could be translated in several different ways and is not the most important info here IMO.
9 horas
agree cmwilliams (X) : yes, 'log' sounds very odd to me in this context. www.frenchentree.com/france-food-cuisine/displayarticle.asp...
9 horas
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thanks to all! Since it´s a menu and it´s important for it to sound attractive and appealing, I think I´ll go with "medallions", even though it´s not a literal translation of "troncos", it seems to convey the intended meaning. Thanks again! "
14 minutos

slices of duck liver medium rare/semi-cured

this is hodge-podge of culinary language if ever I saw it! 'Foie' and 'mi cuit' are french terms for 'liver' and 'medium-rare' (if cooked hot or 'semi-cured' if it refers to a pate or embutido) respectively; but 'troncos' and 'patp' are slices and duck respectively. go figure....
Note from asker:
Many thanks!
Something went wrong...
+1
15 minutos

sticks of duck foie gras mi-cuit

'Sticks' seems to be a better translation of 'troncos' than 'slices', although 'slices' would also do.
Reference:

http://www.gourmetfoodstore.com/foiegras/micuit-foie-gras.asp

Note from asker:
Many thanks!
Peer comment(s):
agree Wil Hardman (X)
9 horas
Something went wrong...
17 minutos

duck foie gras, sliced and lightly roasted

;-)
Note from asker:
Many thanks!
Something went wrong...
+3
14 minutos

"Duck foie gras logs, medium rare/medium"

Suma's Mini Logo, Suma's Mini Logo Functions, Back to top ... (Served rare, medium rare, medium, medium well or well done) ... Duo of Foie Gras and Roast Quail with Pumpkin Jam and Baby Girolles ... medium, medium well or well done) Breast of Gressingham Duck on a Fondant Sweet Potato with Confit Wontons, ...
www.sumasrestaurant.com/functions_menus.asp - 21k - En caché - Páginas similares


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Note added at 17 mins (2009-01-28 23:53:31 GMT)
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Si bien el salmón-mi CUIT es una popular entre los entusiastas sous vide, ... If cooking the salmon medium or medium-rare, the easiest way to crisp the skin ...
foros.chefuri.net/recetas-8799-desangrar_ms_la_carne_antes_de_cocinarla_al_vacio.html - 47k - En caché - Páginas similares

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Note added at 19 mins (2009-01-28 23:55:15 GMT)
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Mi-cuit. Mie Miel Miette Mille-feuille. Mimolette Mirabelle Moelle Moelleux ... À point (adj) medium rare. AOC (f) Appellation d'Origine Contrôlée. ...
chocolateandzucchini.com/foodglossary.php - 94k - En caché - Páginas similares
eG Forums -> Laboratory Water Baths / Immersian Circulators - [ Traducir esta página ]30 entradas - Última entrada: 31 Ago 2005
However, if you are cooking salmon mi cuit and want it retain the raw ... accurately so that know whether you are doing rare, medium rare. ...
forums.egullet.org/index.php?showtopic=60181 - 196k - En caché - Páginas similares
Cook's Tour: May 2007 Archives - [ Traducir esta página ]I admired his salmon "mi-cuit" (that's half-cooked, as in silky and rare inside) with an understated horseradish crust and a sauce of foamed Riesling. ...
blogs.chron.com/cookstour/archives/2007/05/ - 75k - En caché - Páginas similares
Where would you eat if $ is no object? - Manhattan - Chowhound - [ Traducir esta página ]12 entradas - Última entrada: 28 Jun 2007
Next courses were halibut mi-cuit w/asparagus and black truffles for my ... with muscovy duck breasts for two - cooked to rare/medium rare ...
chowhound.chow.com/topics/415106 - 121k - En caché - Páginas similares


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Note added at 24 mins (2009-01-29 00:00:20 GMT)
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LOG1 Dec 2008 ... I just had the world's best Foie Gras Torchon, and it was served ... (never frozen) Grade “A” foie gras (goose or duck liver) you can ... tight to form a log/sausage shape with the foie gras and squeeze both ends tight. ...
www.gremolata.com/Articles/413-World-And-39-s-Best-Foie-Gra... - 26k - En caché - Páginas similares
French Laundry at Home: Poached Moulard Duck Foie Gras au Torchon ... - [ Traducir esta página ]Poached Moulard Duck Foie Gras au Torchon with Pickled Cherries ... I remolded it into more of a log-ish shape (I'm so technical with my cooking lingo) so ...
carolcookskeller.blogspot.com/2007/07/poached-moulard-duck-foie-gras-au.html - 94k - En caché - Páginas similares
Block of Duck Foie Gras - Liver - (PLain) 35.2 oz Order Online ... - [ Traducir esta página ]Block of Duck Foie Gras Micuit - conserved duck liver pate - ready to eat - 35.2 oz/1 kg ... Packaging: Tin Tunnel Shape. Preparation: Micuit, Semi-cooked ...
https://www.caviar-line.com/caviar/customer/product.php?prod... - 36k - En caché - Páginas similares
Sexy Extras - [ Traducir esta página ]Foie gras is duck liver, often from Mallard or Muscovy ducks. ... Next, it is pressed into the shape of a log and tightly wrapped in several layers of ...
www.sexandthekitchen.com/sexy-extras/AFoieGrasPrimer.htm - 22k - En caché - Páginas similares
S:
Note from asker:
Many thanks!
Peer comment(s):
agree sktrans : log it is
13 minutos
Muchas gracias por apoyar mi sugerencia, sktrans. ) BTW.(casi somos "tocayos"- SK!)
agree Christine Walsh : It does say 'tronco', even though it might be elegantly sliced!
3 horas
Thanks, Chris: Asker has the last word!
agree Carol Gullidge : yes, I don't think you can ignore the "troncos". Anything else is an over-interpretation, and without further context, better to stick to the ST rather than invent something else...
9 horas
I thought likewise, but thanks anyway, Carol. :))
neutral cmwilliams (X) : 'log' isn't the best choice for a menu imho.
9 horas
Thanks for your comment, Cmw. :)
Something went wrong...
9 minutos

Strips of mi-cuit duck liver

-

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Note added at 31 minutos (2009-01-29 00:07:19 GMT)
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http://www.martiko.com/pato_oca/ingles/c_recetas.htm


***fresh duck liver (not processed into foie gras)***
http://www.nonstopsystems.com/recipes/franks_recipes_book.pd...




8 (1 1/2-ounce) ***duck liver slices***
https://www.jamieoliver.com/forum/viewtopic.php?id=2409&p=10...
Note from asker:
Many thanks!
Something went wrong...
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