Frog Leg Confit
Frog Recipe
1Setup & Prepare
Cultural Context
This sophisticated French technique transforms frog legs into an incredibly tender delicacy through slow cooking in fat. The method represents the height of European charcuterie applied to this delicate protein, creating a dish that showcases both technical skill and appreciation for luxury ingredients.
2Ingredients
Shopping List
*Cure
*Confit
3Cooking Instructions
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Preparation: Cure frog legs with salt and herbs for 6 hours.
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Fat Heating: Heat duck fat to 180°F.
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Confit Cooking: Cook legs submerged in fat until tender.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Temperature control is critical - too hot makes meat tough
- The overnight cure is essential for proper flavor development
- Save the aromatic fat for roasting vegetables
Wine Pairing
A rich white Burgundy or mature Champagne provides the weight and complexity to match the luxurious fat-poached meat.
Nutrition Facts
Per serving: 385 calories, 28g protein, 30g fat, 1g carbohydrates. Rich, luxurious preparation with concentrated flavors.
