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Harissa hot chilli paste, Cap Bon – 70g
Frozen Raw Mulard Duck Leg, France ~300g
Rosette Dry Sausage – 100g
Duck Rillettes FEYEL, 170g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Whipping cream UHT from France – 1L
Chestnut spread vanilla – 500g
Bloc of duck foie gras Delpeyrat – 120g
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