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Ingredients: Duck foie gras, Champagne 3%, preservative (nitrite salt), 5 peppers 0,3%.
Directions for use: Remove the aluminium cover, turn the mould upside down and spread the 2 edges to let the contents slide out. Slice the Foie Gras with a thin knife soaked in very hot water before each cut.
Remove the Foie Gras from the refrigerator 15 minutes before serving.
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