Caille en Sarcophage

Here is the main course I made for my black box exam: Pan Roasted Truffle-Scented Quail with Crisp Puff Pastry, Rosemary Mushroom Jus Lié, Glazed Carrot Curls, Cilantro Pesto.

I found the inspiration for this dish online, which means "Quail in Cage" and refers to a fancy, expensive version of quail sitting in puff pastry. 

I made my own puff pastry shells.

For the quail, I stuffed it with foie gras, seasoned it with salt and pepper, pan seared it, roasted it, and finished it with truffle oil. I didn't bother tying the legs up or anything.

For the sauce I made a quick rosemary and mushroom jus lie by sweating mushrooms in red wine, and reducing it with jus and rosemary.

On the side, I made a butternut squash puree and cilantro parmesan pesto for the plate, and butter-poached carrot curls.