Grey-Legged Partridge and Foie Gras Terrine, Crisp Skin, Victoria Plum Jelly, and Sourdough Crisps

WARNING: THIS IS QUITE COMPLICATED TO PREPARE.

BORROWED FROM THE KITCHENS OF OUR SISTER HOTEL, THE PHEASANT, JUST 100 METRES FROM US WHERE PETER NEVILLE, MY FORMER HEAD CHEF AT THE STAR, HAS REJOINED US AS A PARTNER IN THE BUSINESS. THIS SILK-TEXTURED TERRINE IS PARTNERED WITH CRISPY DRIED-OUT SKIN AND JELLY, MADE FROM THE VAST QUANTITIES OF PLUMS WE PICK FROM THE ORCHARD IN THE GROUNDS OF THE HOTEL.