> Recipes > Snail

Poached duck egg, leeks vinaigrette, deep fried snails and bacon, garlic butter

Poached duck egg, leeks vinaigrette, deep fried snails and bacon, garlic butter

Poached duck egg, leeks vinaigrette, deep fried snails and bacon, garlic butter

PT1H15M

Why not try?

1
Begin by preparing the garlic butter. Add all of the ingredients to a bowl, mix well to combine and scrape out into a long sausage shape onto a sheet of tin foil. Roll up in the foil and chill in the fridge until required
  • 50g of breadcrumbs
  • 150g of flat-leaf parsley leaves, finely chopped
  • 50ml of Pernod
  • 2 tsp salt
  • 1000g of butter, soft
  • 1 tsp pepper, ground
  • 15 drops of Tabasco
  • 110g of garlic, finely chopped by hand
2
To prepare the snails, wrap each snail in a piece of ventrèche and secure with a cocktail stick. Once by one, roll each snail through the flour, shake off any excess, then dip into the beaten egg to coat. Roll through the breadcrumbs and set aside until required
  • 12 snails, cooked
  • 12 ventrèche rashers, small, or pancetta
  • flour, seasoned
  • 3 eggs, beaten
  • breadcrumbs, spread out in a small tray
3
For the vinaigrette, add the mustard, salt, pepper and red wine vinegar to a bowl and whisk to combine. Pour the oil into the bowl in a steady stream, whisking continuously. For best results, use an electric hand blender and its matching jug
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 30ml of red wine vinegar
  • 130ml of extra virgin olive oil
4
Preheat the deep-fryer to 180°C
5
Bring a large pan of salted water to the boil. Trim and clean the leeks, then cut into 8 neat pieces, approximately 6cm in length. Poach gently in barely simmering water until tender, then drain and place in a dish. Pour the vinaigrette over the leeks and leave to stand for 10 minutes
  • salt
  • leek, 2-3, depending on size
6
Meanwhile, heat a separate, shallow pan of salted water and poach the eggs. Remove the cocktail sticks from the snails and deep-fry until golden brown and piping hot
  • 4 duck eggs
7
Heat 2 tablespoons of the garlic butter in a pan until bubbling. Place the duck eggs in the centre of each plate, and arrange 2 pieces of leek alongside. Stir the parsley into the vinaigrette and spoon over the leeks and egg
  • 1 tbsp of parsley
8
Add 3 small spoonfuls of the garlic butter onto each plate. Drain the snails, season with salt and add a snail to each puddle of garlic butter. Serve immediately

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Snails

Garlic butter

Vinaigrette

To serve

Comments ()

Poached duck egg, leeks vinaigrette, deep fried snails and bacon, garlic butter

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...