poultry; poultry, namely duck; foie gras; pastrami; duck breast; pastrami duck breast; smoked duck breast; prosciutto; prosciutto duck breast; Paté; duck rillettes; duck confit; duck leg confit; duck fat oil for culinary purposes; rendered duck fat for culinary purposes ; meat terrine; terrine of duck foie gras; meat torchon; torchon of duck foie gras; bratwurst; bratwurst made from foie gras and pork; duck liver; duck legs; mousse of duck liver; terrine of duck liver; torchon of duck liver;...