Pig’s Foot Terrine, Rooster Mousse, and Deviled Eggs

Adapted by StarChefs.com
Yield: 15 to 20 Servings


Pig’s Foot Terrine
1 50-pound pig, cleaned
4 large onions, peeled
4 heads garlic
Rooster Moose
2 rooster legs
3 cups fresh pork fat
Deviled Eggs
10 eggs
1½ tablespoons Dijon mustard
¼ cup mayonnaise
1 splash pickle juice
Salt and freshly ground black pepper
Smoked paprika
To Assemble and Serve
20 toasts


For the Pig’s Foot Terrine:
Preheat oven to 250ºF. Coat the pig in salt, and roast in a deep roasting pan for 10 to 15 hours, along with the onions and garlic. Remove the pig, garlic, and onions from the pot and cool. Pour the juices and drippings from the pan into a pot. Remove skin, meat, and gelatinous parts from the pig’s food and legs; add to the pot. Chop roasted onions, squeeze out roasted garlic cloves, and add to the pot. Heat the mixture and season. Pack in a square mold and chill.

For the Rooster Moose:
Skin the rooster legs. Cook them in pork fat over a gentle heat for at least 3 hours, until soft. Debone the legs and mash slightly to give surface area for seasoning. Add salt to taste. Pack in a square mold and cover with a ½ inch of pork fat if you intend to keep the mousse for a long time.

For the Deviled Eggs:
Hard boil and peel the eggs. Cut the eggs in half and put the yolks in a bowl. Add the mustard, mayonnaise, pickle juice, salt, pepper, and paprika and mash until smooth. Put the egg yolk mixture back into the hollowed egg whites.

To Assemble and Serve:
Slice the Pig’s Foot Terrine and plate. Spread the Rooster Mousse onto the toasts, plate, and serve with the Deviled Eggs.