Ingredients

For 4

For the turkey thighs:

4 confit turkey thighs

For the Roquefort sauce:

50cl single cream
15cl white wine
150g Roquefort cheese
Cornflour

For the tagliatelle and ham:

200g fresh tagliatelle with basil
Cooking salt
5cl extra virgin olive oil
3 slices Italian ham
50g Roquefort cheese

Back to the list

Recipe

Preparing the turkey thighs:

Place the confit turkey thighs in an ovenproof dish with a little duck fat (provided in the turkey thigh packet).
Cook for 20 minutes at 160°C, basting the turkey thighs frequently with the duck fat.

At the same time:

Melt the Roquefort in the white wine.
Add the cream and simmer gently for 5 minutes.
If necessary thicken with a little cornflour diluted in water. Set aside.
Cook the fresh tagliatelle with basil in a large quantity of boiling water.
Drain the cooked pasta and mix it with the olive oil and a few strips of Italian ham.

To serve:

Place in each turkey thigh on a plate and cover with Roquefort sauce.
Add the tagliatelle.
Decorate with pieces of Roquefort.

Voir nos vidéos

This is a wonderful joint from the turkey thigh, confit and therefore meltingly soft. Roast it to a pretty caramel colour and serve with tagliatelli al dente and a touch of pesto.

Hubert - culinary advisor Routhiau Group