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Shredded duck leg confit doused in sweet soya sauce glaze, accompanied with caramelised pineapple, lettuce and cheddar, sandwiched between a soft and fluffy toasted brioche bun. I like the brioche bun and the duck confit was tender (could be more flavourful).
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PS: I guess this was the best thing we had (among those we've tried at the bazaar).