Food Network: Frogs' Legs

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Frogs' Legs
Recipe courtesy Bernard Loiseau

Ingredients
14 ounces (400 grams) garlic
2 ounces (100 grams) flat leaf parsley
1 1/2 ounces (60 grams) unsalted butter
2 1/4 pounds (1 kilogram) fresh frogs legs
A bowl of plain flour mixed with salt and ground black pepper
2 1/8 cups (500 milliliters) goose fat

Directions
Garlic puree: Place the garlic cloves in a saucepan
of boiling water. Bring to a 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.

Parsley sauce: Wash the parsley. Pick the leaves off, place in boiling water, and
simmer gently for 3 to 4 minutes. Run under cold water to stop further cooking.
Place leaves in a blender and blend to a paste. Squeeze the puree through a sieve,
place in a saucepan with a little water, enough to obtain the consistency of a
coulis. Cook until it covers the back of a spoon smoothly and evenly. Set aside.

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 and butter in a shallow saute pan. Cook the legs until crispy and
slightly browned on the outside, about 3 to 5 minutes. Place on a kitchen towel to
absorb the excess grease.

This dish is best served on a white plate, as it is so colorful. Place 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.