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1
Preheat the oven to 400 degrees.
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2
Cut 4 5-inch rounds from the pastry.
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3
Make a 3-inch circle in the center of each round, being careful not to cut to the bottom of the dough.
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4
Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden.
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5
Carefully lift out the 3-inch round from the center to create a nest with a top.
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6
Set aside to cool.
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7
Raise the oven to 450 degrees.
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8
Season the inside of the quails with 1/2 teaspoon of salt and a few grinds of pepper.
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9
Lay 1 slice of foie gras in each quail cavity followed by 3 truffle slices and top with the remaining foie gras.
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10
Truss the quails.
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11
Season the outsides with 1/2 teaspoon of salt and a few grinds of pepper.
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12
Melt the butter in an ovenproof skillet over high heat.
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13
Sear the quails, 20 to 30 seconds per side.
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14
Place the pan in the oven and roast for 10 minutes.
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15
Turn the quails and roast for 5 minutes more.
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16
Remove and keep warm in a covered dish.
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17
Place the skillet over high heat on top of the stove.
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18
Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon.
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19
Simmer for 1 minute.
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20
Pour in the stock and demi-glace and simmer for 3 minutes.
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21
Stir in the figs and simmer for 1 minute.
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22
Stir in the 1/4- inch cubes of foie gras and simmer, stirring, for 1 to 2 minutes, until the sauce is reduced to 2/3 cup.
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23
Season with 1/4 teaspoon of salt and pepper to taste.
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24
To serve, put each quail in a pastry nest.
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25
Drizzle with sauce, top with the pastry round and surround with the figs.
