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Snails with duck fat

we often use butter for snail but duck fat is better for you and more economical
Ingredients
Escargot 12 /persones
- 36 wild Burgundy snails out of their shells (can)
- 20g bread crumbs, finely minced
- 15g garlic, peeled and finely chopped
- 23 g parsley (a bunch)
- 240g of Duck Fat
- 1 teaspoon freshly ground black pepper
For the Butter:
- Wash and remove the stems from the parsley, peel and chop the garlic, and make sure the fat is at room temperature (soft).
- In a blender, mix the ingredients until very smooth. Season.
For Assembly:
- In 12 snail gratin dishes, place 1 snail in each hole and cover with garlic butter up to the brim.
- Pre-heat oven at 350ºF and bake each dish for approximately 7 minutes, or until the butter is bubbling and the croutons are golden-brown.
- Serve and enjoy!