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Interrogation du stock magasin en cours...
This speciality requires patience and dexterity in its preparation. The boned duck's neck is filled with a stuffing of poultry mince and duck foie gras (25%.)
Stuffing 60% (pork, chicken liver, eggs, spices) South-West free range duck fois gras 25% (duck liver 20%, water, salt, pepper), skin duck neck 15%.
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