For the rolls, add a dash of oil to a frying pan and cook the onion and garlic with the juniper until the onion is soft but not coloured. Remove from the heat and allow to cool.

Crumble the sausage and game meat into a bowl and add the cooled onion, mixing it well and seasoning with salt, pepper and the chopped rosemary.

Take a teaspoonful of the mixture and pat it into a mini burger, then fry this until cooked to taste, to test the seasoning. Adjust the raw mixture if necessary.

Mould the raw mixture into two long logs about 33cm long and 3cm wide (a litle flour on your hands can help if the mixture is very sticky). Set the logs on a tray in the fridge.

When ready to cook, preheat the oven to 220C/200C fan/gas 7. Unroll the pastry and cut in half lengthways to obtain two rectangles, each about 12 x 35cm.

Place one meat log on top of each pastry piece and bring the pastry together to seal, using a little water to dampen the pastry sides. Turn each roll over so the seal is underneath.

Place both sausage rolls on a lined baking sheet and glaze them with the beaten egg. Score diagonally along the rolls with a knife.

Cook for 20-25 minutes until a nice golden brown. Allow to cool slightly, then cut with a bread knife and serve hot with the brown sauce.

Preheat the oven to 200C/180C fan/gas 6.

Prepare your vegetables. Peel the carrots and slice them into large lozenges. Wash the celery sticks and slice into similar length pieces. Strip any discoloured outer layers from the fennel bulb and cut it into wedges, removing a bit of the core but still keeping the wedges intact.

Toss all the vegetables, along with the red onion and garlic, together in a baking tray with a dash of vegetable oil and the herbs, and sprinkle over the crushed cumin seeds. Season well.

Pour in 100ml of water and cook in the oven for about 30 minutes, or until the vegetables are soft. Check the tray every so often to make sure the vegetables are not drying out (sprinkle in some water if so). Remove from the oven and set aside.

Meanwhile, start to braise the duck legs. These will always be tougher to eat, so need a longer cooking time.

Heat a touch of oil in an ovenproof pan over a high heat. Season the legs all over, then add them to the pan and cook them briefly to colour all over.

Set the legs skin-side down in the pan. Add the orange juice to deglaze (scraping the pan with a wooden spoon to dislodge any tasty bits), then add the chicken stock and cover the legs with parchment paper.

Place the legs in the oven and cook until you are able to bend them easily – about 20 minutes.

Pat dry the two mallards with kitchen paper and season well inside and out. Cook in a large oiled ovenproof pan over a high heat to add some colour to both sides – no more than two to three minutes. Add the butter to the pan and baste the breasts with any juices, then place in the oven for eight minutes depending on the size, until cooked through.

Remove from the oven and allow to rest for 10 minutes before carving.

To finish the dish, lightly reheat the vegetables and distribute between the plates. Add the duck legs (keeping the braising liquid), and slice the duck breasts and add to the plates.

Heat the duck braising liquid, stir in the mustard, honey, olive oil and vinegar, and mix well. Pour this all over the duck and serve.