South Carolina Quail with Heirloom Carrot, Swiss Chard, and Meyer Lemon

Photo by Johnny Autry

recipe heading-plus-icon


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)
  • Marinated Carrots
  • ¼ pound baby carrots, shaved with a mandoline
  • Stock carrots, juiced
  • Fresh lime juice
  • Salt and pepper to taste
  • Meyer Lemon Purée
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. For carrots, heat carrot juice in a saucepot over medium heat and bring to a low simmer.
  5. 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.
  6. 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.
  7. Sauté Swiss chard in olive oil with salt and pepper. Fry eggs in a skillet and salt and pepper to taste.
  8. 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.
  • from Executive Chef Justin Burdett of Ruka's Table in Highlands, NC

Leave a Reply

Be the first to comment.