Frog Legs

Frog legs are a popular dish in French and Chinese cuisine and are also eaten in other parts of Europe, Indonesia, and the Southern U.S. Here are some interesting facts about this delicacy:

  • Frogs are caught wild in some parts of the world as well as commercially raised on farms.
  • In France, frog legs are known as «cuisses de grenouilles».
  • Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.
  • For over 1000 years, they have been part of the national diet in France.
  • Each year about USD$40 million worth of frog legs are traded internationally.
  • Humans consume up to 3.2 billion frogs for food around the world every year.

LPB Market-frog legs-asian styleFrog leg meat is similar to white meat chicken or fish and can be prepared in a variety of ways. First of all, they must be cleaned well before cooking. Frogs are typically skinned before cooking and eating; while the skin is edible, it is very strong in flavour. Butchers and grocers tend to sell the meat with the skin already removed.

Similar to chicken or fish, the legs can then be stewed in a soup, grilled, sautéed, or battered and fried. Here is our favourite recipe to cook frog legs :

Ingredients :

  • 1kg frog legs
  • 1 egg yolk
  • 1 carrot
  • 1 onion
  • 1 garlic clove
  • 1 thyme branch
  • 2 laurel leaves
  • 15cl whipped cream
  • 1/2 bunch of parsley
  • 75cl sweet wine (Gewurtztraminer or any other sweet wine)
  • 30g butter
  • 30g Flour
  • Oil
  • 1/2 L Milk
  • 1 Shallot

Instructions :

Step 1: If legs are frozen, defrost them into milk, if legs are fresh, just clean them 

Step 2: Minced together carrot, onion, garlic and shallot

Step 3: Pour the full bottle of wine into the saucepan (it is very important to use this type of wine and not another, because it is what gives all the originality to the sauce), then add all the minced vegetables, thyme and laurel.

Step 4: Bring the mixture to a boil, then lower the heat immediately, and simmer until it has reduced by half.

Step 5: Leave the broth to cool afterwards, so that the vegetables infuse well.

Step 6: When the frog legs are defrosted, drain them and dry them on a kitchen towel. Flour them and season with salt and pepper.

Step 7: Melt the butter with the oil in a frying pan and brown the frog legs in it. Cook them in multiple batches, so they are all browned perfectly.
Step 8: Remove them when they are nicely browned and distribute them in individual baking dishes.
Step 9: Mix the cream and the egg yolk and add the minced parsley
Step 10: When the broth is very cold, strain it to keep only the white wine.
Step 11: Make a white roux with the butter and flour: melt the butter in a saucepan, add the flour and mix.
Step 12: Pour the broth over it while whisking and thicken over low heat and cook for 5 minutes.
Step 13: Off the heat, add the cream mixture, and mix, salt and pepper. Cook again for 5 minutes over low heat while stirring. Pour the sauce over the frog legs.
Step 14: Heat in a hot oven for about 10 minutes.
Step 15: Enjoy your meal or bonne dégustation!


Deliciously Yours,

LPB Market