Name: Frog Leg Wellington
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Yield: 6-8
Cuisine: American Wild Game
Ingredients: 24 large frog legs, cleaned and boned; 1 lb puff pastry, thawed; 8 oz mushroom duxelles; 4 oz herb pâté or mousse; 8 thin slices prosciutto; 2 egg yolks, beaten; 2 tablespoons Dijon mustard; Salt and pepper to taste; 2 tablespoons olive oil; *Mushroom Duxelles:**; 1 lb mixed mushrooms, finely chopped; 2 shallots, minced; 2 cloves garlic, minced; 2 tablespoons butter; 1/4 cup white wine; Salt and pepper to taste

1Setup & Prepare

Cultural Context

This ultimate preparation applies the classic Wellington technique to frog legs, creating a dish that represents the pinnacle of special occasion cooking. The technique showcases advanced culinary skills while honoring the premium quality of this unique protein, creating a centerpiece worthy of the most sophisticated dinner parties.

3Cooking Instructions

Duxelles Preparation: Sauté shallots and garlic in butter until soft. Add mushrooms and cook until all liquid evaporates, about 15 minutes. Season and cool completely.
Frog Leg Preparation: Season cleaned frog legs and sear in hot oil until browned but still tender, about 3 minutes total. Cool completely and brush with mustard.
Pastry Preparation: Roll pastry into rectangle large enough to encase all frog legs. Place on parchment-lined baking sheet.
Layering: Spread duxelles down center of pastry. Lay prosciutto over duxelles, then spread pâté over prosciutto.
Frog Leg Arrangement: Arrange seared frog legs over pâté layer in neat rows.
Wrapping: Brush pastry edges with egg wash. Fold pastry over filling, sealing seams and ends carefully. Turn seam-side down.
Decoration: Score decorative pattern on top and brush entire surface with egg wash. Chill 30 minutes to set.
Baking: Bake at 425°F for 15 minutes, then reduce to 400°F and bake 25-30 minutes more until golden brown and internal temperature reaches 145°F.
Resting: Rest 10 minutes before slicing to allow juices to redistribute.
Service: Slice with sharp knife to show beautiful layers. Serve immediately while pastry is crispy.

4Chef's Notes & Pairings

Chef's Notes

All components must be completely cool before assembly
Sealing is crucial - any leaks cause soggy pastry
Sharp knife essential for clean slicing showing the layers

Wine Pairing

A prestigious Burgundy or vintage Champagne provides the elegance and complexity worthy of this ultimate preparation.

Nutrition Facts

Per serving: 485 calories, 28g protein, 32g fat, 28g carbohydrates. Ultimate special occasion luxury dish.

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