Confit gressingham duck leg, butter bean and chorizo cassoulet.
Allergens – Celery, Sulphites
Butter beans (36.4%), Water (34.1%), Chorizo (22.7%), Tomatoes (18.2%), Onions (11.4%), Tomato puree (8%), Chickpeas (5.7%), Bouillon Paste Chicken (1.1%) (Celery), Paprika (0.68%), Salt (0.23%), Olive Oil (0.23%), Duck
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