This week on Good Food Deep End Diner Eddie Lin heads into the kitchen with Chef Archambault of L’ Epicerie Market in Culver City for a lesson on cooking snails.
Keep reading for a recipe for Chef Archambault’s Escargot …
Escargot a la Perigourdine
4 people
48 escargots Helix Helix cooked
one small diced shallot
1 ounce ham Serrano sliced in julienne
1/2 cup white wine dry
1/2 cup of chicken stock
4 ounces of chicken jus
thyme
2 garlic gloves diced
5 branches of parsley diced
1 ounce of duck fat or butter
12 leaves of baby spinach
baby heirloom potatoes
In a pot warm the duck fat or butter, add half of the serrano ham cook it 2 minutes, add the shallot cook 5 minutes
Add the escargot and the white wine, reduce slowly during 10 minutes.
In an pan place the duck fat or butter warm it hight heat, add the potatoes, cook until golden color. Mix the escargots with the potatoes.Add the chicken stock, reduce 5 minutes, add the garlic and parsley.
Stir well , seasoned, add the baby spinach and chicken jus.
Serve.