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Succulent duck livers baked with cognac and basil, blended with butter into a smooth pâté and chilled until set.
A festive roast goose stuffed with sushi rice, porcini mushrooms, and cherries, served with crispy goose-fat potatoes and gravy.
Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.