Ingredients:
- 400 g of foie gras
- 200 g of buckwheat
- 4 dried figs
- 20 g of cider vinegar
- 50 g of water
- Meat juice
- Salt
- Pepper
Preparation:
To prepare this recipe, we start by toasting the buckwheat in the oven for 8 minutes at 80 ºC until it’s browned.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Foie-gras-alforfón-y-higos-5.jpg)
On the other hand, we take a medallion of frozen foie gras, salt and pepper it, and package it. Then, we cook it in the sous-vide Immersion Circulator SmartVide for 19 minutes at 58 ºC.
We cut the figs and pack them with vinegar and water to soften their sweetness.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Foie-gras-alforfón-y-higos-8-1024x683.jpg)
Once the foie has been cooked, we brown it in the salamander or with the torch.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Foie-gras-alforfón-y-higos-9.jpg)
To finish, we put the foie gras, buckwheat, and figs with the sauce.
![](https://www.sous-vide.cooking/wp-content/uploads/2022/02/Foie-gras-alforfón-y-higos-10-1.jpg)
This method of cooking allows us to cook directly from the frozen state, thus avoiding losses. Also, we don’t need heat to prepare this recipe, so it is useful for a kitchen without a smoke extractor.
Notes from the chef