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Jean Brunet Duck Pate with Armagnac

Jean Brunet Duck Pate with Armagnac

A course duck pate with a generous Armangnac kick.

Chicken liver, Pork fat, Duck meat 15%, Pork jowl, Duck meat (mechanically separated meat) 10%, Salt, Spices (including nutmeg), Armagnac 0,8%, Pepper



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