4 to 6 grams of weed
1kg of goose fat (95% lipids) 
Salt, white pepper, nutmeg some good seasoning
Get the duck liver out when it has the texture of an ointment, apply your seasoning on it but no weed
Tightly wrap it in a cellophane
You put the duck liver in the goose fat
11 minutes for a 500g duck liver add up 1 minute each 100g when you finish cooking the liver go on the weed cooking
Afterwards get the duck liver out the goose fat

Weed cooking:120C for around 20 to 25 minute then when you take it out let it decarboxylate for 5 minutes (THC effect under heat 
https://imgur.com/a/1Z00iH0)
Don't burn it as it will ruin the sauce.
When you're satisfied with the temperature (use a thermometer) check on it like it was a cake, start drying it at ambiant temperature and when it becomes hard cut it.
Serve it at the temperature you want, get the duck liver out then put the weed in the goose fat, after some minutes spill the goose fat into a coffee filter ontop of a container. 
Start spilling the fat with a coffee spoon which is usually mixed with some onion confit, fig confit or something like that.

Enjoy your delicious duck liver and it's sauce. Sorry if it's annoying the mods.