Quails with cider and figs, croustades with truffle

Prepare the croustades.

Peel the potatoes and cut them into slices. Put them in a pan, cover with the milk and pre-cook for 20 minutes. Drain the potatoes, add the cream, the truffle flavored oil, flakes of truffle (optional), and two pinches of fleur de sel.

Brush 4 little pots with melted butter. Line the pot with a brick pastry sheet (about 20 cm (8 in) diameter). The brick pastry sheet must exceed the pot. Brush with the butter again and dispose a second brick pastry sheet. Brush again and  arrange the cream and truffle slices of potatoes inside. Close the brick pastry sheets nicely and brush a last time to keep the croustades close. Set aside, and at the end of the quail’s cooking, bake them in the oven for about 10 minutes, until golden brown.

Gently unmold before serving and sprinkle with truffle flakes.

Stuff each quail with a fig cut in half then briefly stir the quails in a pan with a little bit of fat.

Then mix well the melted butter with the cenovis and brush the quails with it.

Dispose the quails into cooking bags (two quails per bag), and add 100ml (1/2 cup) of white wine in each bag.

Put the closed bags in an ovenproof dish and bake in oven at 180°C (350°F) for 30 minutes.

Meanwhile, pour the cider in a pan and bring to a boil. Add the figs cut in half and let the cider reduce by half. When the quails are done, remove them from the bags and carefully recover the cooking juices.

Skim the fat from the cooking juices, then mix with the reduced cider.

It’s ready ! Arrange each plate with a quail, a truffle croustade, some figs and cider juice. Add a sprig of chervil and serve immediately.