Garlic Frog Legs Recipe From Willie Robertson

Try something different and uniquely Louisiana from the experts in Duck Dynasty.

Garlic Frog Legs Recipe by Duck Dynasty's Willie Robertson

Willie's Garlic Frog Legs Photo: Louisiana Kitchen and Culture Magazine, Susan Ford.

When you first think of frog legs, you may not have the same mouth-watering reaction as the Robertson family, stars of Duck Dynasty. However, if you ask anyone who’s tried them, they’ll tell you how delicious, juicy and tender frog legs can be. Just ask Jase Robertson — fried frog legs are his absolute favorite food! 

Frog legs are considered a decadent treat in many countries around the world including China and France, though in the U.S. they’re most appreciated in South, especially in Louisiana.

Sample these tasty jumpers throughout Louisiana, especially in Rayne — the “Frog Capital of the World.” Enjoy them fried and topped with cheese or dipped in a garlic-butter Parmesan batter.

Taste how the Duck Dynasty clan eats frog legs with this recipe from Willie Robertson. He knows his way around the kitchen, and this simple and delicious recipe highlights the tenderness of frog leg meat.

Recipe courtesy of Louisiana Kitchen & Culture Magazine.


  • 1 bulb garlic, pods peeled and separated
  • Mushrooms (fresh)
  • Bunch of frog legs
  • Butter
  • Grapeseed oil
  • Flour
  • Beer
  • White wine
  • Seasoning

Method of Preparation:

  1. Soak frog legs in beer for an hour or so.
  2. Season with Duck Commander’s Zesty Cajun seasoning, pepper and blackening seasoning (or something of the like). Roll frog legs in flour, then set aside.
  3. In a large black skillet, warm a small amount of butter and grapeseed oil over high heat (Don’t burn the butter; you’ll know it’s burning if it starts to brown). If butter gets low, throw half a stick in.
  4. As soon as the oil and butter start sizzling, brown the frog legs on both sides, working in batches if necessary. Be careful! They splatter.
  5. Set browned frog legs aside. With what’s left in the pan, add white wine, garlic, and mushrooms, and cook for a few minutes.
  6. Return frog legs to the pan, put lid on, and cook in oven for about 30 minutes at 300 degrees. If they are small, then cook less. If they are large, cook more.
  7. Meat will be falling off the bone. You will know it’s done!

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