Foie Gras Torchon with Fig Jam and Brioche

A luxurious appetizer that elevates the classic combination of foie gras, fig jam, and brioche. This dish features a silky-smooth foie gras torchon, infused with cannabis to add a relaxing and nuanced layer to the rich flavors. The sweetness of the fig jam and the buttery brioche perfectly complement the foie gras and the subtle cannabis undertones, creating a sophisticated and unforgettable culinary experience. The dish is ideal for special occasions or intimate gatherings where you want to impress your guests with a unique and elevated cannabis experience.

• Ingredients:1 pound fresh foie gras, deveined and cut into manageable pieces2 tablespoons brandy1 tablespoon cannabis-infused port wine1 teaspoon kosher salt1/2 teaspoon freshly ground white pepperCheeseclothButcher's twineFig jam (store-bought or homemade)Brioche slices, toasted

• Instructions:Prepare the Foie Gras: Place the foie gras pieces in a bowl. Gently pour brandy and cannabis-infused port wine over the foie gras. Season with salt and white pepper. Gently massage the mixture into the foie gras, ensuring even distribution of flavors. Cover the bowl and refrigerate for at least 6 hours, or preferably overnight.Shape the Torchon: Lay a large piece of cheesecloth on a clean work surface. Transfer the foie gras mixture onto the cheesecloth. Gently gather the cheesecloth around the foie gras, forming a cylindrical shape. Squeeze out any excess air. Tie the ends of the cheesecloth tightly with butcher's twine, creating a compact torchon shape.Poach the Torchon: Bring a pot of water to a simmer (do not boil). Gently lower the foie gras torchon into the simmering water. Poach for 15-20 minutes, or until the internal temperature reaches 120°F (49°C).Chill the Torchon: Remove the torchon from the water and immediately submerge it in an ice bath to stop the cooking process. Once cooled, gently squeeze out any excess water from the torchon. Place the torchon in the refrigerator to chill for at least 4 hours, or preferably overnight, to allow it to firm up.Serve: Remove the torchon from the cheesecloth. Slice the foie gras torchon into thin rounds. Serve each slice on a piece of toasted brioche, topped with a dollop of fig jam. Garnish with a sprig of fresh thyme or a sprinkle of sea salt.