Where I live, it’s the season for ceps.

These mushrooms are so French they actually wear a beret and have a beer belly, classics from the Périgord

but because you need something to keep so much frenchhood in check I wrapped it in a fajita.

The result is an autumn dish that surprises with its shape but where all the flavors are familiar,
an invitation to embrace autumn, grab a good book, and curl up into your favorite armchair as we wait for brighter days.

Serves 4:

• 200g of all-purpose flour (type 55)
• 50g cornflour
• 13cl water
• 4cl olive oil
• 4g salt
• 250g fresh young ceps
• 3cl Armagnac
• 8cl crème fraîche
• 1 fresh fatty duck breast
• 200g Saint-Nectaire cheese

As you’ve guessed, the first five ingredients form the base for your fajita dough.

Mix everything in a stand mixer on medium speed for 3 minutes, then let it rest, covered, for at least an hour.

Next, divide the dough into 4 equal portions, roll them out, and cook each one in a flat skillet over medium heat for 2 minutes on each side.

Preheat your oven to grill + fan mode, or use traditional heat at 210°C (410°F).

If you have access to a salamander grill, consider yourself lucky and skip this step.

Score the duck breast on the skin side and cook it over medium heat for 5 to 7 minutes to render the fat.

in the meantime we’ll  prep the mushrooms.

Cut the ceps into large chunks—each raw piece should be at least 1.5 cm (about 0.6 inches) on each side.

I’ve intentionally specified young ceps because older mushrooms don’t hold up well during cooking.

Cook the mushrooms over medium-high heat while turning the duck breast. Use the rendered duck fat as the cooking oil in the pan.

Once the mushrooms are golden, deglaze the pan with Armagnac. Then add the crème fraîche and reduce the heat, stirring gently to melt the cream.

By now, your duck breast should be cooked to a medium-rare pink. Slice it into about 30 pieces, then quickly sear the slices in the hot pan for a few seconds to prevent them from releasing their juices into the enchilada mixture.

Add the duck slices to the mushroom preparation.

Stuff the enchiladas with the mix, arrange them side by side in a gratin dish, and top with Saint-Nectaire cheese cut into slices about 4mm (0.16 inches) thick.

Grill in the oven (or under the salamander 😄) for 5 to 10 minutes, depending on your oven.

Serve hot.