Ingredients
 1 kg / 2.2lb of fresh frogs legs
400g / 14oz garlic
100g / 2oz flat leaf parsley
60g / 1.5oz unsalted butter
500 ml of goose fat
bowl of plain flour mixed with salt and ground black
pepper
Method: garlic puree
Place the garlic cloves in a saucepan of boiling
water. Bring to the boil, drain and repeat 3 times. Once fairly
soft you will find they peel very easily. Place cloves in
the blender and blend until thick, smooth and glossy. Set
aside.
Method: parsley sauce
Wash the parsley. Pick the leaves off and place in boiling
water and simmer gently for 3-4 minutes, run under cold water
to stop further cooking. Place leaves in a blender and blend
until a paste. Squeeze the puree through a sieve, place in
a saucepan with a little water, enough to obtain the consistency
of a coulis, so it covers the back of a spoon smoothly and
evenly. Set aside.
Preparation: frogs legs
Remove two muscles from the shin part of the leg. Roll the
legs in the bowl of plain flour mixed with salt and ground
black pepper. Fry gently in the goose fat in a shallow sauté
pan. Cook the legs until crispy and slightly browned on the
outside. About 3-5 minutes. Place on some kitchen towel to
absorb the excess grease.
This dish is best served on a white plate as it is so colourful.
Paste a layer of the parsley puree all over the plate. Create
a small mound of garlic puree in the middle. Uniformly place
the frogs legs around the garlic in a circle. About 12 frogs
legs per person is recommended.
Recipe from Bernard Loiseau |
