Place the spices in a piece of muslin and tie up. Combine with alcohol in a pan, bring to the boil and remove from the heat. Leave to cool. Place the foie gras into a sous-vide bag with 150ml (5fl oz) ...

With a diet of croissant, cheese, quiche, and foie gras, it is a wonder how they maintain their svelte figures. Incidentally, foie gras was recently the star of the show in Makati Shangri-La’s Red.

Remove turkey breast and legs from the carcass and bone out the legs, leaving the skin intact. Reserve the bones for the stock. Place the meat from the legs flat onto a sheet of plastic wrap, cut the ...