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Frozen Raw Mulard Duck Leg, France ~350g
Old style grain Mustard in Clay Pot – 500g
Rosette Dry Sausage – 100g
Young Edam Cheese, Holland – ~200g
Swiss gruyere, aged 6 months- 200g
Butter with sea salt crystals, France – 250g
Massenez Blackcurrant (Framboise) cream 20% – 70cl
Frozen Raw Mulard Duck Breast ~ 400g
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