(1) Add giblets and stir until they have lost their pinkness, about two minutes.

(2) Put the remaining giblets into a saucepan with a thyme sprig, bay, sage, star anise, half the onion and 1 clove garlic.

(3) Remove the giblets from the duck, rinse the bird inside and out and pat it dry.

(4) Your game dealer will do all the necessary plucking and drawing, but it's worthwhile asking for the giblets for stock.

(5) Wipe the goose dry, remove the giblets and pop the lemon and herbs inside.