Preheat the oven to 190°C
To make the stuffing, heat a little olive oil in a frying pan with the butter cook the shallots, celery, and garlic for about 10 minutes until soft. Remove from the heat and leave to cool.
Mix all the other stuffing ingredients in a bowl, then add the cooled shallot mixture and stir. Season with some salt and pepper. To taste the mix before cooking, fry a bit in a small frying pan and adjust the seasoning if necessary. Roll the stuffing into 12 x 75g balls leaving the remaining stuffing to one side.
Season the birds generously inside and out and put into a roasting tin. Stuff the neck cavity of the birds with the remaining stuffing.
Rub the birds with olive oil then roast for 20-45 minutes taking out the birds as they are cooked:
- the partridge will take 20-25 minutes,
- the pheasant 25-30minutes
- the mallard 35-45 minutes.
Cook the stuffing balls on a greased tray for the final 25 minutes. If the birds brown too quickly, cover them with foil. Once cooked, set aside to rest for up to an hour before carving.
Meanwhile make the gravy. Put the stock, rosemary, and bay leaves in a pan along with the reserved mushroom soaking liquid. Bring to the boil and simmer until reduced by half. Season to taste, and then strain. Cream the flour and butter and add to the gravy in small pieces, whisking as you go.
Drain the mustard fruits and add some of the syrup to the gravy, season to taste and keep warm.
To serve, put the birds on a deep platter with the stuffing balls, then pour over some gravy, a little of the remaining mustard fruit liquid and top with the whole mustard fruits.