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Dijon mustard Edmond Fallot – 210g
Chestnuts precooked – 2x200g
Frozen Haricots Beurre (Wax Beans Whole) – 1kg
Manchego Curado, aged 6 months – 150g
Frozen Raw Mulard Duck Breast ~350 g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
MONIN syrup glasco Lemon – 70cl
Cooking Wine (White) 11% – 75cl
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