Frog Legs in Watercress Soup

Credit: Didier Loire
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Step 1: Frog Legs

Remove the frogs from the skewer they are sold on, and separate the legs by cutting along each side of the spine with a pair of scissors.

Cut just above the first joint to keep only the thighs. Place on a rack, cover with plastic wrap and keep in a cool place.

Set the remaining portion of the legs aside for the frog consommé and watercress soup.

Step 2: Frog Consommé

Separate the bottoms of the frog legs from the attached bones. Peel, wash, and bias cut the celery and shallots.

Drizzle some olive oil into a hot cast iron pot, and sauté the frog bones, then drain in a chinois.

In the same pot, melt 3/4 ounces (20 g) of butter and sweat the aromatics without browning. Add 3 unpeeled, crushed garlic cloves and a sprig of thyme.

Once the vegetables have softened, add the frog trimmings and gently stew for 5 minutes. Deglaze with white wine and reduce until dry. Cover with the light chicken stock, and season with fleur de sel. Bring to a boil, skim, and simmer for 15 minutes.

Remove from the heat, let rest for 10 minutes and filter the consommé through cheesecloth into a stainless steel bowl. Cool immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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