Le Continental Carnivore Recipe

Reheat croissants

Preheat oven to 175°C (350°F). Place the 6 mini butter croissants on a baking sheet. If desired, brush lightly with melted butter (1 tbs). Warm for 6–8 minutes until the exterior is crisp and the interior is warm. Remove and let rest 2 minutes.

Hard-boil eggs

Place 2 large eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to maintain a gentle boil and cook 9 minutes for fully set yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel and halve or quarter as desired. Season with a light pinch of sea salt and a grind of black pepper.

Cook or reheat sausages

If sausages are pre-cooked: slice them into 1/2–3/4-inch pieces and warm in a skillet over medium heat with a splash of water or a little butter for 2–3 minutes until heated and lightly browned. If raw: cook sausages in a skillet over medium heat with 1 tsp oil, turning occasionally, until internal temperature reaches 71°C (160°F), about 10–12 minutes; allow to rest 2 minutes, then slice. Keep warm.

Portion rillettes

Spoon 80 g of duck rillettes into a small ramekin or onto the serving platter in a tidy quenelle or rustic smear. If rillettes are very firm, let sit at room temperature 10–15 minutes to soften slightly before serving.

Arrange 60 g thinly sliced Swiss cheese on the platter near the warm croissants so guests can assemble croissant sandwiches if desired. Place 20 g microgreens or small mixed salad greens in a small mound on the platter; toss lightly with a tiny pinch of salt and a few grinds of black pepper if you like, or leave plain for freshness.

In a small bowl combine quartered 4 strawberries, diced half green apple, and 8 halved grapes. Add 1 tsp lemon juice and 1 tsp honey, toss gently to combine. Taste and adjust sweetness with a little more honey if desired. Transfer to a small serving dish or bowl and chill briefly if not serving immediately.

On a serving board or individual plate, place the warmed mini croissants in a group. Add the sliced sausages, halved hard-boiled eggs, a portion of Swiss cheese, and the ramekin or smear of duck rillettes. Set the microgreens beside these items and place the fruit salad in its bowl. Finish the plate with a light sprinkle of sea salt (1/4 tsp divided as needed) and freshly ground black pepper (1/8 tsp divided) over eggs and greens. Serve immediately so croissants and sausages remain warm.