for the Infused Glycerin Tincture:
1 quart organic food-grade glycerin
1 ounce cannabis
for the pâté:
1 pound foie gras lobe, separated into 2-inch pieces
¼ cup garlic confit
¼ cup shallot confit
½ cup Sauternes
1 cup heavy cream
1 tablespoon salt
2 tablespoons Infused Glycerin Tincture
4.5 sheets of bloomed gelatin
a bottle of Sauternes
1. For the Infused Glycerin Tincture, preheat your oven to roughly 230 degrees F. To decarboxylate your plant material, place on baking sheet and bake for 30 minutes.
2. Preheat 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.