{"id":1039,"date":"2020-10-25T21:35:00","date_gmt":"2020-10-25T20:35:00","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1039"},"modified":"2024-11-30T17:28:15","modified_gmt":"2024-11-30T16:28:15","slug":"cep-and-duck-enchilada-gratin-with-saint-nectaire-cheese","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1039&lang=en","title":{"rendered":"Cep and Duck Enchilada Gratin with Saint-Nectaire Cheese"},"content":{"rendered":"<p>Where I live, it\u2019s the season for ceps.<\/p>\n<p>These mushrooms are so French they actually wear a beret and have a beer belly, classics from the P\u00e9rigord<\/p>\n<p>but because you need something to keep so much frenchhood in check I wrapped it in a fajita.<\/p>\n<p>The result is an autumn dish that surprises with its shape but where all the flavors are familiar,<br \/>\nan invitation to embrace autumn, grab a good book, and curl up into your favorite armchair as we wait for brighter days.<\/p>\n<hr \/>\n<p>Serves 4:<\/p>\n<ul>\n<li>200g of all-purpose flour (type 55)<\/li>\n<li>50g cornflour<\/li>\n<li>13cl water<\/li>\n<li>4cl olive oil<\/li>\n<li>4g salt<\/li>\n<li>250g fresh young ceps<\/li>\n<li>3cl Armagnac<\/li>\n<li>8cl cr\u00e8me fra\u00eeche<\/li>\n<li>1 fresh fatty duck breast<\/li>\n<li>200g Saint-Nectaire cheese<\/li>\n<\/ul>\n<hr \/>\n<p>As you\u2019ve guessed, the first five ingredients form the base for your fajita dough.<\/p>\n<p>Mix everything in a stand mixer on medium speed for 3 minutes, then let it rest, covered, for at least an hour.<\/p>\n<p>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.<\/p>\n<p>Preheat your oven to grill + fan mode, or use traditional heat at 210\u00b0C (410\u00b0F).<\/p>\n<blockquote><p>If you have access to a salamander grill, consider yourself lucky and skip this step.<\/p><\/blockquote>\n<p>Score the duck breast on the skin side and cook it over medium heat for 5 to 7 minutes to render the fat.<\/p>\n<p>in the meantime we&rsquo;ll\u00a0 prep the mushrooms.<\/p>\n<p>Cut the ceps into large chunks\u2014each raw piece should be at least 1.5 cm (about 0.6 inches) on each side.<\/p>\n<blockquote><p>I\u2019ve intentionally specified <strong>young ceps<\/strong> because older mushrooms don\u2019t hold up well during cooking.<\/p><\/blockquote>\n<p>Cook the mushrooms over medium-high heat while turning the duck breast. Use the rendered duck fat as the cooking oil in the pan.<\/p>\n<p>Once the mushrooms are golden, deglaze the pan with Armagnac. Then add the cr\u00e8me fra\u00eeche and reduce the heat, stirring gently to melt the cream.<\/p>\n<p>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.<\/p>\n<p>Add the duck slices to the mushroom preparation.<\/p>\n<p>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.<\/p>\n<p>Grill in the oven (or under the salamander \ud83d\ude04) for 5 to 10 minutes, depending on your oven.<\/p>\n<p>Serve hot.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-687\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201023_200730-1024x498.jpg\" alt=\"\" width=\"640\" height=\"311\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201023_200730-1024x498.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201023_200730-300x146.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201023_200730-768x373.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201023_200730-1536x747.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/10\/20201023_200730-2048x996.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Where I live, it\u2019s the season for ceps. These mushrooms are so French they actually wear a beret and have a beer belly, classics from the P\u00e9rigord but because you [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-1039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1039"}],"version-history":[{"count":3,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1039\/revisions"}],"predecessor-version":[{"id":1042,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1039\/revisions\/1042"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/687"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}