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Made in Hong Kong
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Hungarian foie gras + French meringue + Italian Parma ham + fresh mushroom + black pepper
Ready to eat in an oven or air fryer
Weight: ~400g
cooking method
1. Thaw Foie Wellington in the refrigerator at least 12 hours in advance
2. Leave at room temperature for at least 20 minutes, and preheat the oven to 210 degrees
3. Sweep the egg yolk mixture evenly on the surface of the puff pastry, put the foie gras and the oven paper into the preheated oven for 30 minutes
4. After the heating is completed, let it sit at the temperature for about 10-15 minutes before eating.
Deadline: Every Wednesday
Arrival date: 7 to 10 days after closing the order