Bring water to a boil, measuring 100 ml per serving, add salt.

Slice leeks.

Rinse buckwheat thoroughly.

Add buckwheat to boiling water, bring it back to a boil, then reduce heat to medium-low, and cook covered for 15 minutes without opening the lid.

Afterward, fluff and set aside covered until serving.

Heat a tablespoon of vegetable oil in a frying pan over medium-high heat.

Carefully add turkey strips and let it sear for one minute to develop a golden crust.

Cook, turning occasionally to brown on all sides, for 3-4 minutes.

Transfer from frying pan and set aside: we will finish cooking in step 4.

Add leeks to the same frying pan, reduce heat to medium, let sear for a couple of minutes, and stir gently.

! Leeks hold a lot of moisture, so they need to soften and braise slightly first: cook, stirring occasionally, for another couple of minutes.

By the end of these two minutes, you can raise heat to medium-high to develop a deeper golden crust and bring out a savory, mushroom-y aroma.

Add herbs and spices mix along with a tiny pinch of salt to leek, then carefully pour in water, 100 ml, or just enough to lightly cover the bottom of frying pan.

Leave it to simmer over medium-low heat for 7 minutes.

While leek simmers, crush green peppercorns with the bottom of a heavy saucepan, or in a mortar with a pestle if you have one.

Return turkey to frying pan, pour in cream, add a pinch of salt amd green peppercorns.

Reduce heat to medium and cook, stirring constantly but gently without letting it boil, until cream thickens a bit, about 5–6 minutes.

Taste and adjust salt.

Divide buckwheat between plates.

Plate turkey and spoon sauce over. Finish with freshly ground pepper or the rest of crushed green pepper.