Preheat the oven to 375°F (190°C). Rub the pork cap with olive oil, salt, and pepper. Place in a roasting pan and roast for 25-30 minutes or until the internal temperature reaches 145°F (63°C). Brush with plum preserves during the last 10 minutes of roasting.

Cook the Quail Legs

In a skillet, heat olive oil over medium heat. Season quail legs with salt and pepper. Sear the quail legs for 3-4 minutes on each side until golden brown, then transfer to the oven for the last 10 minutes of the pork's roasting time.

Corn Spoon Bread

Make the Spoon Bread

In a bowl, mix cornmeal, milk, eggs, baking powder, butter, and salt until smooth. Pour into a greased baking dish and bake for 30-35 minutes at the same temperature as the pork until set and golden.

Wild Rice and Leeks Preparation

Cook the Wild Rice

In a pot, heat olive oil over medium heat. Add chopped leeks and sauté until soft. Add wild rice and broth. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.

Final Assembly

Plate the Dish

On each plate, serve the quail legs alongside a portion of roasted pork, a scoop of corn spoon bread, and a serving of wild rice with leeks. Garnish with zante currants and white mulberries.