Crispy Frog Confit with Lotus Leaf Balsamic Reduction

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