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