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Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.
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Shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.
Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger.
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
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