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Cook them in the oven at 250°C between 15 – 20 minutes
Frozen Raw Mulard Duck Breast ~ 350g
Chestnut spread vanilla – 500g
Harissa hot chilli paste, Cap Bon – 70g
Frozen 5 x Half bread baguettes Rustic
Butter with sea salt crystals, France – 250g
Linguine pasta 500g
Old style grain Mustard in Clay Pot – 500g
Capers Delicias 100g
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