Instructions: Mix balsamic vinegar and olive oil with crushed garlic. Season quail breasts with salt and pepper. Place them in olive oil and balsamic and allow to marinate for 30 minutes.

Heat saute pan and brown quail breasts on each side for no more than a minute or so on each side. Refrigerate quail. When they are completely cold, wrap each breast with 2 slices of prosciutto so they are completely enclosed. Refrigerate until ready to serve.

Cut morels in half and wash really well in a couple changes of water. Drain and set to one side. Peel and slice shallots. Heat olive oil and garlic in pan and saute shallots. Add morels and continue to cook until they are soft. Add tarragon and season with salt and pepper. Continue to cook for a few minutes more. Keep warm.

Heat grill. Place quail breast on grill and cook on each side for about 5 minutes or until cooked through. Place a spoonful of mushroom confit on each of 4 plates. Top with quail breast.

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