In a medium bowl, combine the diced kidney, liver, tenderloin, shoulder, and leg meat, tomato confit, fatback, bacon, diced foie gras, wine, thyme, rosemary, savory, and sage. Heat 1 tablespoon of the oil in a small sauté pan over medium-low heat, add the garlic, and stir until cooked through. Transfer to the bowl with the meat, along with the egg, milk, and breadcrumbs, and stir to combine.