Frog Legs and Lamb Feet with Parsley and Chanterelles
Step 1: Lamb's Feet
Singe the lamb’s feet and wipe with a dishtowel.
In one movement, remove the skin and the meat around the bones. Remove all of the nerves without piercing the skin, and remove the small nails. Lightly season the feet with fleur de sel, and place them flat in a sous-vide bag. Add a drop of olive oil and seal.
Cook for 12 hours in 165°F (75°C) water. When cooked, cool immediately in a bath of ice water.
Step 2: Frog Legs
Remove the legs at the wishbone, and separate by cutting each side of the backbone with a pair of scissors. Next, cut just above the first joint, keeping only the “hams.” Place on a tray, cover with plastic wrap, and refrigerate.
Keep the calves for another recipe.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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