3 cups unsalted blanched almonds
3 tablespoons honey
2 tablespoons canola oil
2 tablespoons hazelnut oil
2 teaspoons fleur de sel or kosher salt
4 cups Concord black grapes
2 cups sugar
Juice of 1 lemon
8 slices/500 g grade A duck foie gras
4 slices brioche bread
Sea salt and freshly ground black pepper
Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult! The almond butter can keep in an air-tight container in the refrigerator for up to 2 months. Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.
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