1Debone partridges in 3 parts: the breasts (keep the drumstick), the legs and the carcass.
1Debone legs and remove skin. Sear legs till golden brown and deglaze. Ad partridge brown stock and reduce to 1/3. Cool. In meat grinder, grind the pork fat and half of pork meat finely. Then grind the rest of the pork meat coarsely. Mix all ingredients thoroughly. Line a good size Terrine container with slotted casing. Line the bottom of the terrine with the sausage, ad the mixture and then line the sides and the top with sausage slices. Seal with casing and cover. Preheat oven to 350 degrees. Put in oven double boiler and cook to obtain a temperature of 72 degrees F. Refrigerate overnight.
PARTRIDGE BROWN STOCK:
1Braze carcasses in a dutch oven à 400 F degrees for about 45 minutes. At half-time, ad the mirepoix (celery, carrot, onion) and tomato paste. Deglaze with Omerto dry wine. Pour the contents of the dutch oven in large pot, ad garlic and the bouquet garni and cover with 1 litre of water. Let simmer uncovered for 3 to 4 hours. Filter and refrigerate.
1Wash the tomatoes and remove the stems and make a cross-shaped incision and carefully make sure not to reach pulp. Plunge the tomatoes in boiling water for 15 seconds, then with a colander, remove them and plunge them in ice cold water to stop the cooking. Remove skin and slice in two length wise. Remove seeds and pulp with a melon baller in order to keep the exterior part of tomato. Reserve the pulp and seeds. Cover a baking sheet with parchemin paper and arrange tomatoes so the rounded surface is facing up. Season the tomatoes with tomato salt, a splash of olive oil and some garlic. Cook in 275 degree oven 2 hours and a half and turn sides at half-time.
1In blender, liquefy pulp and tomato insides. Pour into colander lined with cheese cloth and let drip overnight.
1Blanch basil and fix in cold water. Pat dry the basil. In blender ad tomato water, basil and liquefy. Let drip in a “chinois”. Take 2 tbsp of this mixture and agar-agar. Ad to rest of mixture and bring to a boil for 2 minutes. Pour this on the terrine and let cool down. Refrigerate until fixed.
SWEET & SOUR TOMATO COMPOTE:
1Sweat shallots, ad honey and vinegar, let caramelize and ad the tomato confit.
TOMATO PARTRIDGE JUICE:
1Sweat down tomatoes and deglaze with Omerto wine and the orange juice. Reduce to nothing. Ad juniper berries and wet with stock. Let reduce to one fourth of quantity. Filter, season and thicken with cold cubes of butter.
1Season breast and sear skin side down. Brown other side and cook in oven until internal temperature indicates 77 degrees C or 170 degrees F.
1Place a thick slice of terrine in a plate. In round mold, place some sweet & sour tomato compote, then ad half a partridge breast. Garnish with a generous quantity of sauce.