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Bloc of duck foie gras Delpeyrat – 120g
Lasagna pasta sheets – 500g
Young Edam Cheese, Holland – ~200g
Chorizo, SWEET dry sausage – 200g
Frozen Raw Mulard Duck Breast ~ 400g
Harissa hot chilli paste, Cap Bon – 70g
Old style grain Mustard in Clay Pot – 500g
Rosette Dry Sausage – 100g
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