Frog Leg Pâté
Frog Recipe
1Setup & Prepare
Cultural Context
This sophisticated preparation transforms frog legs into a luxurious spread that represents the pinnacle of French charcuterie techniques applied to American ingredients. The pâté showcases the rich, concentrated flavors that emerge when this delicate protein is treated with the respect and skill it deserves.
2Ingredients
Shopping List
3Cooking Instructions
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Cooking: Simmer frog livers with aromatics until just cooked through.
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Aromatics: Add shallots and herbs.
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Deglazing: Add cognac and reduce.
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Processing: Blend with cream and butter until smooth.
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Straining: Push through a fine sieve.
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Molding: Pack into ramekins.
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Sealing: Cover with clarified butter.
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Chilling: Refrigerate overnight before serving.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook the meat or it becomes grainy and bitter
- The cognac adds depth but can be omitted if preferred
- Properly sealed pâté keeps 5-7 days refrigerated
Wine Pairing
A sweet Sauternes or aged Port provides the richness and complexity to balance the luxurious pâté flavors.
Nutrition Facts
Per serving: 165 calories, 14g protein, 11g fat, 2g carbohydrates. Luxurious French preparation with concentrated flavors.
