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


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.
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