Recipe courtesy of Bernard Loiseau
Save Recipe Print
35 min
5 min
30 min
4 servings



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Spicy Roasted Chicken Legs

Recipe courtesy of Ree Drummond

Frogs Legs

Recipe courtesy of Graham Kerr

Seared Frogs' Legs Casserole

Recipe courtesy of Robert Irvine

Frog Legs Provencal

Recipe courtesy of Robert Irvine

Everglades Frog's Legs

Recipe courtesy of Jesse Kinnon

Dot's Frog Legs

Recipe courtesy of Pink Tea Cup

Honey Island Swamp Frog Leg Skewers

Recipe courtesy of Bob Owen

Frog Legs with Pinot Grigio Mayo

Recipe courtesy of Matt Buschle

Honey Island Swamp Frog Leg Skewers

Recipe courtesy of Bob Owen

Browse Reviews By Keyword

          Latest Stories