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
3Cooking Instructions
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Curing: Combine salt, thyme, garlic, bay leaf, and pepper. Rub mixture over frog legs. Place in non-reactive container and refrigerate overnight.
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Preparation: Rinse cure from legs and pat completely dry. Bring to room temperature, about 30 minutes.
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Fat Heating: Gently melt duck fat in heavy pot over low heat. Add aromatics - garlic, thyme, bay leaves, and rosemary.
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Confit Cooking: Submerge frog legs in fat. Temperature should be 200-225°F - use thermometer for accuracy. Cook 1.5-2 hours until incredibly tender.
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Storage: Cool legs in fat. They can be stored covered in fat in refrigerator for up to 2 weeks.
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Serving Preparation: To serve, remove legs from fat and bring to room temperature. Sear skin-side down in hot pan until crispy, about 2-3 minutes.
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Service: Serve immediately while skin is crispy and meat is warm throughout.
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.
