Frog Leg Terrine
Frog Recipe
1Setup & Prepare
Cultural Context
This sophisticated preparation elevates frog legs to the realm of fine French charcuterie, demonstrating how classical European techniques can transform delicate proteins into luxury items. The terrine showcases both technical skill and appreciation for this unique ingredient's potential in haute cuisine.
2Ingredients
Shopping List
3Cooking Instructions
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Marinating: Combine frog leg meat and fatback with wine. Marinate refrigerated 2 hours to develop flavors.
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Grinding: Grind meat mixture through fine plate of meat grinder twice for smooth texture.
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Binding: In food processor, combine ground meat with eggs, cream, salt, pepper, nutmeg, and herbs. Process until smooth, cohesive paste forms.
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Folding: Gently fold in chopped pistachios by hand, being careful not to overmix.
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Mold Lining: Line terrine mold with bacon slices, leaving overhang to wrap over top.
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Filling: Pack meat mixture into lined mold, eliminating air pockets. Fold bacon over top to encase.
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Baking: Cover with foil and place in roasting pan with hot water halfway up sides. Bake at 325°F for 1 hour until internal temperature reaches 160°F.
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Pressing: Cool slightly, then weight down overnight in refrigerator to achieve proper dense texture.
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Service: Unmold, slice 1/2-inch thick, and serve with cornichons, grainy mustard, and crusty bread.
4Chef's Notes & Pairings
Chef's Notes
- Precise temperature control ensures proper texture development
- The overnight pressing is crucial for proper slicing consistency
- Serve at room temperature for optimal flavor expression
Wine Pairing
A mature Burgundy or elegant Champagne provides the sophistication and complexity to match this refined preparation.
Nutrition Facts
Per serving: 265 calories, 24g protein, 16g fat, 3g carbohydrates. Elegant French charcuterie with refined flavors.
