Buttermilk Fried Plantation Quail Bacon Gravy
Recipe by Christopher Blobaum, Corporate Executive Chef, Legacy Restaurant Partners
Photography by Kyle Ripley, Haigwood Studios
Yield: 6 entrée servings
Quail
6 plantation quail, semi-boneless
salt and pepper to taste
1 cup buttermilk
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/4 cup water
2 quarts canola oil
Bacon Gravy (recipe included)
1) Cut each quail into equal halves. Lightly season with salt and pepper and marinate in buttermilk for at least 2 hours, or overnight.
2) In a large bowl, mix together flour, salt, pepper, paprika, and cayenne. Remove quail from buttermilk, scraping off any extra and reserving marinade. Place each quail into seasoned flour and thoroughly coat. Add 1/4 cup water to reserved buttermilk and mix well. Dip each piece of quail back into buttermilk, and then back into seasoned flour to give it a second coating. Place on a tray and refrigerate for at least 30 minutes.
3) Heat canola oil in a high-sided heavy saucepot to 350 degrees. Be sure there are at least 4 inches of space from the oil’s surface to the top of the pot. Working in batches, submerge 4 quail halves at a time into hot oil and fry for 6 minutes, or until golden brown. Remove from oil and let drain on a wire rack.
To serve, plate quail and drizzle with Bacon Gravy. Chef Blobaum serves these quail on top of creamy Anson Mills grits with collard greens and a garnish of fried sage leaves.
Bacon Gravy
1 pound applewood smoked bacon, diced
2 tablespoons duck fat*
2 tablespoons all-purpose flour
1 cup veal or poultry demi-glace
For the Bacon Gravy
Render bacon over medium heat in a heavy-bottomed pan. Cook until crispy. Remove bacon with a slotted spoon and reserve bacon fat for another use. Warm duck fat in another saucepan and add flour. Cook over medium heat while constantly stirring for about 5 minutes. Add demi-glace, fold in crispy bacon, check for consistency and seasoning. Serve warm with quail.
*You can render your own or purchase duck fat from The Spotted Trotter.
Article 14
1180 Peachtree St.
404/443-8432
article14.com
Photography by Kyle Ripley, Haigwood Studios
Yield: 6 entrée servings
Quail
6 plantation quail, semi-boneless
salt and pepper to taste
1 cup buttermilk
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/4 cup water
2 quarts canola oil
Bacon Gravy (recipe included)
1) Cut each quail into equal halves. Lightly season with salt and pepper and marinate in buttermilk for at least 2 hours, or overnight.
2) In a large bowl, mix together flour, salt, pepper, paprika, and cayenne. Remove quail from buttermilk, scraping off any extra and reserving marinade. Place each quail into seasoned flour and thoroughly coat. Add 1/4 cup water to reserved buttermilk and mix well. Dip each piece of quail back into buttermilk, and then back into seasoned flour to give it a second coating. Place on a tray and refrigerate for at least 30 minutes.
3) Heat canola oil in a high-sided heavy saucepot to 350 degrees. Be sure there are at least 4 inches of space from the oil’s surface to the top of the pot. Working in batches, submerge 4 quail halves at a time into hot oil and fry for 6 minutes, or until golden brown. Remove from oil and let drain on a wire rack.
To serve, plate quail and drizzle with Bacon Gravy. Chef Blobaum serves these quail on top of creamy Anson Mills grits with collard greens and a garnish of fried sage leaves.
Bacon Gravy
1 pound applewood smoked bacon, diced
2 tablespoons duck fat*
2 tablespoons all-purpose flour
1 cup veal or poultry demi-glace
For the Bacon Gravy
Render bacon over medium heat in a heavy-bottomed pan. Cook until crispy. Remove bacon with a slotted spoon and reserve bacon fat for another use. Warm duck fat in another saucepan and add flour. Cook over medium heat while constantly stirring for about 5 minutes. Add demi-glace, fold in crispy bacon, check for consistency and seasoning. Serve warm with quail.
*You can render your own or purchase duck fat from The Spotted Trotter.
Article 14
1180 Peachtree St.
404/443-8432
article14.com