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Bloc of duck foie gras Delpeyrat – 120g
Chestnut spread vanilla – 500g
Harissa hot chilli paste, Cap Bon – 70g
MONIN syrup Grenadine – 70cl
Frozen 5 x Half bread baguettes Rustic
Chestnuts precooked – 2x250g
Frozen Raw Mulard Duck Leg, France ~300g
Basil Dijon mustard E. Fallot – 205g
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