Preheat the oven to 230°C.
Season the partridges inside and out with salt and pepper.
Fry partridges in 25g of butter in an ovenproof pan for 2 minutes per side until golden.
Roast partridges in the oven for 12 to 15 minutes, basting halfway through.
Simmer rinsed buckwheat in chicken stock for 8 to 10 minutes until tender, then drain.
Blanch baby leeks in boiling salted water for 3 minutes, then drain.
Whisk pomegranate molasses, honey, and vinegar together in a bowl.
Rest cooked partridges in their pan and baste occasionally with juices.
Fry buckwheat in the remaining 25g of butter until toasted and golden-brown.
Stir the dressing, pomegranate seeds, parsley, and cobnuts into the buckwheat and season.
Grill leeks with vegetable oil in a hot griddle pan until marked.
Serve the partridge with buckwheat salad and grilled leeks.