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

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.