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Juicy duck leg served with couscous, baby carrots and red wine sauce on elegant white plate over dark marble background
Shojin ryori (Buddhist vegetarian cuisine) served at a Japanese temple.
French cuisine dish, grilled foie gras liver on quince puree decorated with red currant
Wild mushrooms growing on boreal forest floor in Alaska fungus fungi
Purple kohlrabi or turnip cabbage on cutting wooden board

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