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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Meat Preparation: Season frog leg meat and chicken livers with salt and pepper.
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Cooking: Heat butter in large skillet over medium-high heat. Sauté frog legs and livers until browned outside but still pink inside, about 4-5 minutes total.
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Aromatics: Add shallots and garlic to pan, cooking until fragrant, about 1 minute.
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Deglazing: Add cognac carefully (may flame) and cook until alcohol evaporates.
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Processing: Transfer mixture to food processor. Add cream, herbs, salt, pepper, and nutmeg. Process until completely smooth.
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Straining: For silky texture, press mixture through fine-mesh sieve, working with spoon to push through all solids.
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Molding: Pack into small ramekins or terrine mold, smoothing surface and tapping to eliminate air bubbles.
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Sealing: Pour thin layer of clarified butter over surface to prevent oxidation.
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Chilling: Refrigerate at least 4 hours before serving to develop flavors and proper texture.
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Service: Serve with warm toast points, cornichons, and grainy mustard as an elegant appetizer.
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.
