Meanwhile, peel and chop your tatties. Heat the duck fat in a roasting tray until very hot. Boil the tatties for 10 mins in salted water. Drain well. Shake to roughen up the edges and season with pepper. Tip the par-boiled potatoes into the hot fat and stir. Turn after 20 mins. Cook for 20 more mins until golden.
Peel and quarter the parsnips. Remove woody centre and place in a roasting tray. Toss in olive oil, season and place in oven for 20 mins. Squeeze over 2 tbsp honey and cook for 10 more mins.
Wrap each sausage in a strip of streaky bacon. Cook on a tray on greaseproof paper for 30 mins.
Remove each sprout root and any loose outer leaves. Make a slash in the stalk end. Blanch for 6-7 mins. Fry the pancetta in some turkey fat from the meat tray. Drain the sprouts. Add to the bacon and stir fry for 2 mins.