Sous Vide Frog Legs

Ingredients for 2

• 1 pound frog legs

• Kosher salt and freshly ground black pepper

• 2 tablespoons unsalted butter

• 1 clove garlic, minced

• 1 teaspoon red pepper flakes

• 3 tablespoons finely chopped fresh parsley

• 2 tablespoons lemon juice

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

• Step 2

  Season the frog legs with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the frog legs from the bag and pat very dry with paper towels.

• Step 1

  Melt the butter in a large nonstick skillet over medium-high heat. When the butter just begins to brown, add the frog legs, garlic, and red pepper flakes. Season with salt and pepper.

• Step 2

  Cook until golden brown on first side, about 2 minutes. Flip the legs and and cook for 2 more minutes.

• Step 3

  Remove from the heat and stir in the parsley and lemon juice. Serve.

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