Cook the long grain rice according to the package instructions. Cut the turkey meat into cubes, turn it in flour on the other side and roast it in the hot oil in a frying pan. Sprinkle with salt and pepper from the mill, remove and keep warm in the oven at about 60 degrees. Melt butter 1 in a frying pan, add shallots quartered lengthwise and mushrooms sprinkled with juice of one lemon and sauté for 2 to 3 minutes until soft. Add the leek cut into rings and the squeezed garlic and sauté for about 3 minutes. Extinguish with the chicken stock, add the parsley and the butter 2. Stir the sauce until creamy, season with salt, a little sugar, the cherry brandy and a little black pepper. Fill the cooked long grain rice into a greased rice ring mold, turn it out onto a large platter and arrange the turkey meat and the sauce in the center. Duration of preparation about 40 min.
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