Frog Legs with White Pigna Bean Purée

Credit: Didier Loire
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Step 1: 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 trimmings for another recipe.

Step 2: Garnish

Shell the fresh beans. Place in a pot, and add the light chicken stock and enough water to cover. Bring to a boil and skim. Add the sage, rosemary, crushed unpeeled garlic cloves and peppercorns in a muslin pouch. Cook for about an hour at a light simmer. Season with salt when three quarters of the way cooked.

Drain the beans, setting 1 cup (20 cl) of the cooking liquid aside to thin the puree if it becomes too thick. Remove the aromatics.

Place the beans in a blender bowl and reduce to a puree. Smooth out the puree by slightly emulsifying it with a trickle of olive oil, and check the seasoning. Pour into a stainless steel pot, cover with plastic wrap, and set aside over a double boiler to keep warm.

At the last minute, add a pinch of Espelette pepper and a dash of aged wine vinegar.

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

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