Snails with Duck Fat

We often use butter for snail but duck fat is better for you and more economical


  • 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!