Sous Vide Escargot

Ingredients

• 4 ounces canned or jarred snails (about 12)
• 1/4 cup dry white wine
• 1 stalk celery, diced
• 1 carrot, diced
• 1 shallot, quartered
• 1 bay leaf
• 1 tablespoon whole black peppercorns, plus 1 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 8 tablespoons unsalted butter, at room temperature
• 1 tablespoon minced fresh parsley
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup panko breadcrumbs
• Sliced baguette, for serving