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Wednesday 20 August 2008

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Fillet of duck stuffed with duck foie gras

Made with a piece of duck fillet rolled around a piece of foie gras, this recipe is a delicious combination of different tastes and textures.

My advice : 4 persons - Serve cold on a bed of salad.

Composition :	Duck fillet, duck foie gras (25% at least), jelly, salt and pepper
Farmer :	Jean Claude Aulas learn more
Origin :	La Canourgue, Lozère (France)

Product	Your choice	Unit price	Quantity
Fillet of duck stuffed with duck foie gras		21.60 EUR 72.00 EUR/kg

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