Grenouilles Franck Sucillon Le Duverger©arold

Frogs’ legs in a garlic and parsley sauce

A recipe from Pierre François

This frog breeder in the Drôme is one of the only ones to supply restaurants and fishmongers with his frogs. He runs an industrial farm, the only one in France.

Choose with care

The ingredients

For 4 people

Around thirty frogs’ legs
250 g Bresse butter (of course)
100 g Cornflour (or white flour)
1 bunch of parsley
4 cloves of garlic
Salt, Pepper

Made with passion

The preparation

45 minutes Moyen Elevé

Chop finely the garlic and parsley
Coat the frogs’ legs in flour and use your hands to make sure the flour is spread evenly
Prepare 100 g clarified butter in a pan and then fry the frogs’ legs on each side
Put them aside and wipe the pan with a kitchen towel to remove the remaining butter
In the same pan, melt the rest of the clarified butter, around 150 g, then add the garlic and parsley.
Mix together well
Add the frogs’ legs and fry them for around 5 minutes on an average heat. Add salt. Add pepper.
Serve piping hot with a spoon of garlic and parsley sauce.