Preparation the day before
1 In a saucepan, sweat your crushed carcasses in butter, then pour in your shallots and your white wine, the stock, the sprig of thyme, the bay leaves, salt and pepper, reduce to 4/5 then strain this juice which should be in glaze through a chinois strainer while pressing down as much as possible and reserve.
2 In a large bowl, place your forcemeats (veal, pork, bacon, skins and partridge thighs minced) as well as the cooled juice, the minced livers and hearts, the orange jam, the 3 eggs, the partridge cubes, salt and pepper, then using your clean or gloved fingers mix everything until this forcemeat is uniform.
Separately in a small bowl place your foie gras cubes, season them then film your 2 bowls and put in the fridge for a day of rest.
3 Line up your scalded and clean jars, then install in each one a large tablespoon of forcemeat, add to the center equally your foie gras cubes and complete with the rest of your forcemeat (your jars must be filled to 4/5) place on each a ½ bay leaf then close them and on a doubled cloth tap them well so that everything is well settled at the bottom and close.
4 In a large pot place a small grid at the bottom then stack your jars in it, fill with water that must exceed the level of these by at least 5cm.
Cover and put on the heat.
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