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Two big slices of Foie gras duck liver with some rose red pepper on served on a slice of bread with some wine jelly made with sweet white Monbazillac wine Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves

Two big slices of Foie gras duck liver with some rose red pepper on served on a slice of bread with some wine jelly made with sweet white Monbazillac wine Ferme de Biorne duck and fowl farm Dordogne France Workshop on how to make foie gras duck liver pate and other conserves

Filename: an19-331-3179.jpg | Size: 3407x5130
Copyright: Per Karlsson, BKWine Photography


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