Garlic Frog Legs Recipe From Willie Robertson

Try something different and uniquely Louisiana from the experts in Duck Dynasty.
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Garlic Frog Legs Recipe by Duck Dynasty's Willie Robertson
Willie's Garlic Frog Legs Photo: Louisiana Kitchen and Culture Magazine, Susan Ford.
September 2013’s Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine. - See more at: http://www.louisianatravel.com/culinary/shrimp-and-grits-recipe-justin-d...

Ready to try a unique recipe? How about this Garlic Frog Legs recipe from Willie Robertson, star of the Bravo TV show, Duck Dynasty. Willie knows his way around the kitchen and this simple yet delicious recipe highlights the tender frog leg meat.

October 2013’s Recipe of the Month, courtesy of Louisiana Kitchen & Culture Magazine.

Ingredients:

  • 1 bulb garlic
  • Mushrooms (fresh)
  • Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
  • Butter
  • Grapeseed oil
  • Flour
  • Beer
  • White wine
  • Seasoning
  • More seasoning

Method of Preparation:

  1. Soak frog legs in beer for an hour or so.
  2. Season: I used our Duck Commander’s Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour, then set aside. 
  3. In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
  4. When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they splatter.
  5. Set browned frog legs to side. Now, with what’s left in the pan (which is the best of, what’s left), add white wine, garlic (whole pods, peeled), and mushrooms, and cook for a few minutes. 
  6. Add all your frog legs back in on top of this, put lid on, and cook in oven for about 30 minutes at 300ºF, according to how big the legs are (these tonight were huge) so they didn’t cook fully in the browning process. If they are small, then cook less. 
  7. Meat will be falling off the bone. You will know it’s done—believe me!

Explore more recipes like this in the Culinary Trails around Louisiana or sign up to receive the eNewsletter packed with information, recipes and tips for your next trip to Louisiana. Visit Louisiana Kitchen & Culture Magazine.