The feet were cooked in chicken stock for 2 hours with lots of spices and aromatics. They need to be cooked for a long time to break down the skin and cartilage. After the feet were cooled I stripped the meat and skin off of the bones and finely chopped it. I mixed it with some of the cooking liquid (the gelatin in the stock helps the meat to stay together) and packed it into a terrine mold. I let it set in the refridgerator for 3 hours. At this point I cut the terrine into cubes and froze them. Once frozen solid, I breaded the feet cubes with panko bread crumbs and refroze them. They are then deep fried and sprinkled with salt.
The salad is made from celery greens and sliced celery which are dressed with a bacon fat vinaigrette. The sauce is a turmeric sour cream. And the quenelle is a quince and fig mustardo made by cooking the fruit down in vinegar and mustard powder.