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Lasagna pasta sheets – 500g
Chestnuts precooked – 2x250g
Swiss gruyere, aged 6 months- 200g
Frozen Raw Mulard Duck Breast ~ 400g
Lindemans Pecheresse 2.5% – 250mL
Chestnut spread vanilla – 500g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Dijon mustard Edmond Fallot – 210g
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