Cook Time
15 min
Yields
4 servings
Christine Chushing makes gourmet frog’s legs as simple as pan frying chicken!
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ingredients
Frogs' Legs
8
frog leg
flour, for dredging
salt
freshly cracked black pepper
3
Tbsp clarified butter
Green Peppercorn Sauce
2
Tbsp butter
2
sliced shallot
1
clove garlic
1
tsp green peppercorns
⅓
cup vermouth
½
cup cream
salt
freshly cracked black pepper
fresh tarragon, chopped
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directions
Step 1
Dredge the legs in flour and dust off excess.
Step 2
Heat clarified butter in a large skillet.
Step 3
Pan fry legs 2 to 3 minutes per side until golden and crisp.
Step 4
Remove legs and set aside until sauce is ready.
Step 5
In a small saucepan over high heat sauté shallots in butter for 3 minutes or until soft.
Step 6
Reduce heat to medium.
Step 7
Add garlic, peppercorns, vermouth and cream. Simmer for 5 to 8 minutes until reduced by half.
Step 8
Season with salt and pepper.
Step 9
Add the frogs’ legs to the sauce and simmer for 3 to 4 minutes.
Step 10
Let frogs’ legs absorb the sauce. Sprinkle with tarragon and serve warm.