Confit turkey thighs with Roquefort sauce, tagliatelle with basil and Italian ham

jambonnette roquefort-min

Ingredients :

For the 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

Preparation :

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.
Enjoy your meal !

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