Turkey Sauté with Leek

1. 

turkey whole leg 1.8 lb (800 g)

Bone the turkey leg, trim tendons off and cut into the cubes.

2. 

garlic 3 cloves • sunflower oil 3 tbsp • ground black pepper 0.25 tsp • chicken stock 10 tbsp (150 ml) • salt 0.25 tsp

Pour the oil in a hot skillet and let the meat shrink on all sides. Season, salt, add chopped garlic and pour in a stock. Steam covered until tender.

3. 

coriander • leek 2.5 oz (70 g) • cherry tomatoes 1 oz (30 g)

Add chopped coriander, leek and tomatoes. Turn the heat off, blend and let it heat all together over the residual heat of heating hob.