- 2 turkey thighs
- 1 glass of cognac
- 150 g of bacon, sliced
- 30 g of butter
- 125 cc of liquid cream
- 1 orange
- 10 g of dehydrated green pepper
- 1 pinch of salt
Remove the skin from the thighs and season with pepper and salt. Wrap them with the slices of bacon, holding them with toothpick.
Spread a baking dish with the butter and roast them, at 220 ºC, with a little water, the green pepper, the orange slices and the cognac, covering them occasionally with their own juice and adding more water if necessary during cooking so that when they are tender, a little of their broth is left.
Once cooked the thighs, put them in a serving plate.
Strain the sauce from the cooking of the thighs, reserving the oranges, and mix it very well with the cream. Add this sauce to the plate and put the oranges as decoration.