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Weed-Infused Foie Gras Pâté Recipe

This creamy cannabis-infused mousse—made with foie gras, shallots, garlic, white wine, and plenty of ganja—is a seriously decadent taste of the high life.
Weed-Infused Foie Gras Pâté Recipe

Servings: 6-8
Prep time: 30 minutes
Total time: 4 hours


for the Infused Glycerin Tincture:
1 quart|946 ml organic food-grade glycerin
1 ounce|30 grams cannabis

for the pâté:
1 pound|454 grams foie gras lobe, separated into 2-inch pieces
¼ cup garlic confit
¼ cup shallot confit
½ cup|120 ml Sauternes
1 cup|237 ml heavy cream
1 tablespoon kosher salt
2 tablespoons Infused Glycerin Tincture
4 ½ sheets of bloomed gelatin


for serving:
toast points
a bottle of Sauternes


  1. For the Infused Glycerin Tincture, heat your oven to roughly 230°F. To decarboxylate your plant material, place on baking sheet and bake for 30 minutes.
  2. Heat a slow cooker and add the glycerin. Add a splash of water to compensate for any evaporation. Add plant material and stir. Cover and cook for 3 hours. Strain through a fine-mesh sieve and cheesecloth to remove plant material.
  3. For the pâté, combine all ingredients in a food processor and blend until texture is smooth and buttery. Serve with toast points and a glass of Sauternes.

From Bong Appetit: THCheese

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