Frog Legs Day Two

I cured the frog legs overnight; the curing time allowed me to digest my thoughts.  I opted to smoked the backs and feet rather than the legs themselves for a more subtle flavor and a more controlled cook on the legs.  After the backs were smoked, I wrapped them and a bunch of dill in a sachet, added them to a bag with the frog legs proper and proceeded to cook everything for one and a half hours at 57.2 degrees C.  The result is a tender and firm frog leg, balanced with dill and smoke.  Foreseeable combinations are with foie gras, watermelon, scrambled cauliflower, in vinaigrette, fried rice, with a country ham of duck  and a ragout of morel mushrooms and nasturtium leaf kimchee.