recipe 
yields
4 servings
4 Manchester Farms quail, semi-boneless,
8 legs removed to use for frying
8 quail legs
2 cups buttermilk
2 tablespoons kosher salt, divided
½ teaspoon cayenne
½ teaspoon paprika
1½ teaspoons freshly ground black pepper, divided
Olive oil, as needed
More salt and pepper to taste
2 cups Carolina Gold rice, ground into flour consistency,
(or use all-purpose flour)
¼ pound baby carrots, shaved with a mandoline
Stock carrots, juiced
Fresh lime juice
Salt and pepper to taste
2 Meyer lemons, zested and juiced
1 tablespoon sugar
½ teaspoon kosher salt
1 head Swiss chard
Additional olive oil for sautéing
Salt and pepper
4 quail eggs (optional)
Ingredients
Marinated Carrots
Meyer Lemon Purée
steps
- For fried legs, soak legs in buttermilk with 1 tablespoon salt, cayenne, paprika, and ½ teaspoon black pepper. Allow to marinate in the refrigerator overnight.
- The next day, season breasts with salt and pepper. Then in a cast iron pan set over medium heat, sear breasts in olive oil. Cook for about 6−8 minutes, until cooked through.
- Season the ground rice or flour with 1 tablespoon salt and 1 teaspoon pepper. Coat legs and fry in a cast iron skillet until golden brown and cooked through.
- For carrots, heat carrot juice in a saucepot over medium heat and bring to a low simmer.
- Add lime juice and pour over shaved carrots in a mixing bowl. Allow to marinate. Pull out shaved baby carrots, season with salt and pepper, and serve.
- For Meyer lemon purée, bring the Meyer lemon juice and zest to a low simmer in a saucepot and reduce. Add sugar and salt and transfer to a blender. Purée until smooth.
- Sauté Swiss chard in olive oil with salt and pepper. Fry eggs in a skillet and salt and pepper to taste.
- To serve, spread Meyer lemon purée onto 4 plates. Top with sautéed Swiss chard, a quail breast, fried quail leg, a fried quail egg (if desired), and carrot salad.
Date Published: 03.21.14
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- from Executive Chef Justin Burdett of Ruka's Table in Highlands, NC
