Scroll notes
Type firstDescription
Pigeonneau Impérial x10 600g ±6kg tripoux Reheat for 10 to 12 then reduced to an Sole 800g+:Sole 400 500g cuisse de canard Reheat for 10 to 12 minutes in the oven on a rack at 180°C Its unique marbling gives it unmatched tenderness and flavour
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- Final sale items are not eligible for returns or exchanges.
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- Please click here for more details>>> Return & Exchange Policy
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