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1
Garlic puree: Place the garlic cloves in a saucepan of boiling water.
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2
Bring to a boil, drain and repeat 3 times.
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3
Once fairly soft, you will find they peel very easily.
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4
Place cloves in the blender and blend until thick, smooth, and glossy.
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5
Set aside.
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6
Parsley sauce: Wash the parsley.
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7
Pick the leaves off, place in boiling water, and simmer gently for 3 to 4 minutes.
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8
Run under cold water to stop further cooking.
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9
Place leaves in a blender and blend to a paste.
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10
Squeeze the puree through a sieve, place in a saucepan with a little water, enough to obtain the consistency of a coulis.
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11
Cook until it covers the back of a spoon smoothly and evenly.
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12
Set aside.
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13
Frogs legs: Remove two muscles from the shin part of the leg.
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14
Roll the legs in the bowl of plain flour mixed with salt and ground black pepper.
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15
Fry gently in the goose fat and butter in a shallow saute pan.
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16
Cook the legs until crispy and slightly browned on the outside, about 3 to 5 minutes.
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17
Place on a kitchen towel to absorb the excess grease.
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18
This dish is best served on a white plate, as it is so colorful.
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19
Place a layer of the parsley puree all over the plate.
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20
Create a small mound of garlic puree in the middle.
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21
Uniformly place the frogs' legs around the garlic in a circle.
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22
About 12 frogs' legs per person is recommended.
