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:

1. Wash and remove the stems from the parsley, peel and chop the garlic, and make sure the fat is at room temperature (soft).
2. In a blender, mix the ingredients until very smooth. Season.

For Assembly:

1. In 12 snail gratin dishes, place 1 snail in each hole and cover with garlic butter up to the brim.
2. 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.
3. Serve and enjoy!