In stock
weight 1.1 lb

Order Blackwing's 16 oz farm raised frog legs online. It includes 7 legs per pack.  Best served sauteed with a sauce, many say that frog has a similar taste to chicken.

Frog legs:


2 cups all-purpose flour

Kosher salt and freshly ground black pepper

12 frog legs

5 tablespoons grapeseed oil

4 tablespoons unsalted butter

1/4 cup fresh flat-leaf parsley, chopped,
plus more for garnish, optional

Juice of 1 large lemon

Steamed rice, for serving

Lemon wedges, for garnish, optional


Mix together the flour, 2 tablespoons salt and 1 tablespoon pepper in a shallow bowl. Toss the legs in the seasoned flour and coat completely. Heat a saute pan over medium heat until hot. Add the grapeseed oil to the pan and saute the frog legs until golden brown, 4 to 5 minutes. Transfer the legs to the sauce and braise until the legs are cooked through and the sauce is slightly thickened, 4 to 5 minutes. Swirl in the butter, chopped parsley and lemon juice.


Provencal Sauce:


5 tablespoons grapeseed oil

1 quart fresh tomatoes, seeded, medium dice

3 cloves garlic, minced

1 large onion, medium dice

1 cup white wine

1 cup chicken stock

1 cup tomato juice

3 tablespoons tomato paste

Kosher salt and freshly ground black pepper


In a large saucepot, heat the grapeseed oil over medium-low heat. Add the tomatoes, garlic and onions and sweat until slightly softened, about 3 minutes. Deglaze with the white wine and simmer briefly. Add the chicken stock, tomato juice and tomato paste and cook an additional 3 minutes. Season with a pinch of kosher salt and black pepper. Reduce the heat to a low simmer and cook until the sauce slightly thickens.

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