Frog Legs with Two Sauces

You don’t see much frog outside of Chinese and French restaurants. We had it briefly on our tasting menus. In my opinion, Frenching the legs so that they look like fancy mini drumsticks was too much for something so little. I still prefer them whole, intact, and cooked the rustic Chinese way. But anyhow, these Frenched Frog Legs are served with a Garlic Chive Purée, a Chinese Black Vinegar Reduction, Sunchoke Chips, and Tangerine Frills.

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