Foie Gras Torchon "PB&J” with Infused Concord Grape Gelée and Toasted Brioche

Foie Gras Torchon “PB&J” with Infused Concord Grape Gelée and Toasted Brioche

This is the most decadent sandwich that has ever existed, and it’s not even a sandwich; it’s a hallucination in three bites. Silky foie gras torchon is sliced thick, laid over warm toasted brioche that’s been spread with a cannabis-infused Concord grape gelée so intense it tastes like someone bottled childhood summers. A whisper of fleur de sel and a final dusting of toasted peanut powder that melts into the fat. One bite and you’re floating somewhere between nostalgia and complete sensory overload.

Serves 8 elegant portions  
Active time: 2 hours | Total time: 5 days + 10-day infusion  
Dosage: 14 mg THC per portion (112 mg total in the gelée)

Infusion (start 10 days ahead)  
Decarboxylation  
3.2 g cannabis flower testing 22 % THC  
240 °F for 40 minutes, cool in oven.

Infused Concord grape gelée (makes ~2 cups, exactly 112 mg usable THC)  
1 L best Concord grape juice (no sugar added)  
100 g sugar  
8 g agar agar  
3.2 g decarbed flower  
½ tsp sunflower lecithin  
Pinch citric acid

Reduce grape juice by half with sugar. Bloom agar in cold water. Add decarb and lecithin to the hot reduction, blend smooth, return to heat, whisk in agar, boil 2 minutes. Strain hot through coffee filter, pour into a shallow tray, chill until set. Cube and re-blend to a glossy, trembling gelée.

Foie gras torchon (make 4–5 days ahead)  
1 Grade-A duck foie gras (about 1.2 lb), deveined and soaked overnight in ice water + milk  
14 g kosher salt  
3 g sugar  
2 g pink curing salt #1  
1 g white pepper  
1 tbsp Madeira  
½ tsp ground nutmeg

Season foie generously, wrap tightly in cheesecloth, hang in fridge 48 hours to cure and firm. Poach gently in 160 °F water for 90 seconds, shock in ice bath. Re-wrap very tightly in plastic (the tighter the better), hang another 3 days. Unwrap, slice into perfect ½-inch rounds.

Toasted brioche & peanut powder  
1 loaf best brioche, cut into ¼-inch slices  
Clarified butter for brushing  
½ cup skinless peanuts, toasted and ground to a fine powder with a pinch of salt

Brush brioche lightly with clarified butter, toast until deep golden and fragrant.

Assembly  
8 slices warm toasted brioche  
8 slices chilled foie gras torchon (about 1.5 oz each)  
Infused Concord grape gelée  
Fleur de sel  
Toasted peanut powder

Lay a slice of foie on the warm brioche. Spoon or pipe a generous ribbon of the shimmering purple gelée over the top. Finish with a light snowfall of peanut powder and one crystal of fleur de sel.

Serve immediately with chilled vintage Champagne or ice-cold Sauternes.

14 mg THC per portion.  
You’ll forget your own name, but you’ll remember this bite forever.