Crispy Frog Confit with Lotus Leaf Balsamic Reduction

French cuisineMeat dishes

From the shadows of the pond comes this forbidden French indulgence—frog legs confit, crisped to perfection and presented on a lotus leaf. A dish that leaps with flavor and whispers of still water.

材料

Frog legs2
Rosemary1 sprig
Garlic1 clove
Olive oil100ml
Salta pinch
Balsamic vinegar1 tbsp
Lotus leaf1

作り方

  1. 1

    Season frog legs with salt and confit in olive oil with rosemary and garlic for 2 hours

  2. 2

    Grill skin-side up for a crispy finish

  3. 3

    Reduce balsamic vinegar to make sauce

  4. 4

    Place frog confit on lotus leaf and drizzle with sauce

  5. 5

    Serve the whole leaf on a black plate

🗨️コメント： Frog… turned haute cuisine. French magic is real. 🐸✨
     

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