Ingredients

For the Almond Butter
3 cups unsalted blanched almonds
3 tablespoons of honey
2 tablespoons canola oil
2 tablespoons hazelnut oil
2 teaspoons Fleur de Sel or Kosher salt

For the Grape Jelly 
4 cups of Concord black grapes
2 cups of sugar
Juice of 1 lemon

For the Duck Foie Gras
8 slices of grade A duck foie gras (500 g)
4 slices of Brioche bread
Sea salt and pepper to taste



Method

For the almond butter, preheat the oven to 350°F (180°C).

In a bowl, mix the almonds with honey and oils.

Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary.

Let cool for a minute (no longer as the almonds will cool and harden making them getting off the paper very difficult!)

In a food processor, pour 3/4 of the roasted almonds.

Process on high speed for 5 minutes or until you have the desired consistency.

Scrape down the sides with a rubber spatula and process again to the desired smoothness.

Add a few drops of oil if it's too thick. Adjust the seasoning, to taste.

With a knife, chop the remaining almonds and keep aside to use as a garnish.

The almond butter can keep in an airtight container in the refrigerator for up to 2 months.

For the grape jelly, rinse the grapes and put them in a big pot with the rest of the ingredients.

Bring it to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20-25 minutes or until it starts to thicken.

Skim the surface regularly to ensure a clear jam.

Let it cool for an hour. Poor in a jar and reserve in the refrigerator. Grape jelly will keep for a week.

For the duck foie gras, season it with salt and pepper.

In a pan on medium heat sauté the foie gras 20 seconds on each side or just until golden brown.

Remove from the pan and set aside in a warm place.

Add Brioche bread to the pan to soak up remaining juices and duck fat and lightly toast on each side, about 2 minutes in total.

When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras.

Garnish with the grape jelly and the reserved crushed almonds.


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