Semi-cooked foie gras

What is semi-cooked foie gras? Simply put, it is foie gras that is "less" cooked than fully cooked. That might sound a little obscure.
\nIn practice, a traditional, sterilized foie gras is cooked at 104°.
\nSemi-cooked foie gras is therefore cooked at a temperature below 104°.
\nIn reality, there are two types of semi-cooked foie gras: those cooked at around 70–80°, which keep for 6 to 12 months when chilled, and those cooked at around 55°, which are much more supple and keep for a few weeks at most.