Poached duck egg, leeks vinaigrette, deep fried snails and bacon, garlic butter
by
- Starter
- Medium
- 4
- 1 hour 15 minutes
PT1H15M
Featuring plump snails wrapped in vèntrenche bacon, rich garlic butter, leek vinaigrette and poached duck egg, this snails with bacon recipe from Henry Harris boasts an array of classic French flavours. The garlic butter recipe will produce a lot more than is required, so freeze the excess and use as you please.
Ingredients
Snails
- 12 snails , cooked
- 12 ventrèche rashers , small, or pancetta
- flour, seasoned
- 3 eggs , beaten
- breadcrumbs, spread out in a small tray
Garlic butter
- 50g of breadcrumbs
- 150g of flat-leaf parsley leaves , finely chopped
- 50ml of Pernod
- 1000g of butter , soft
- 2 tsp salt
- 1 tsp pepper , ground
- 15 drops of Tabasco
- 110g of garlic , finely chopped by hand
Vinaigrette
- 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
To serve
Equipment
- Hand blender
- Deep fat fryer
- Cocktail sticks
Method
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
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
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
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Poached duck egg, leeks vinaigrette, deep fried snails and bacon, garlic butter
